Lemon Pudding

Ingredients

• a small cupful of water
• five moderate-sized lumps of sugar
• six drops of cochineal

Method

1. 1

   Boil the juice of a lemon with water and sugar until it forms a clear thin syrup.

2. 2

   Color it with cochineal.

3. 3

   Turn the puddings onto a hot dish, pour the sauce around them, and serve.

4. 4

   Improve the appearance with white sugar sifted over and a ring of angelica on each pudding.

As published

This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 99. The excerpt below is the record exactly as published.

a small cupful of water, and boil it with five moderate- sized lumps of sugar till it is a clear thin syrup, then colour it with six drops of cochineal. Turn the puddings upon a hot dish, pour the sauce round them, and serve. The appearance of the dish will be improved if white sugar is sifted over, and if a little ring of angelica is placed upon each pudding (July 12th). Cheese (June 8th). 120 A YEAR’S COOKERY Things that must not be Forgotten. 1. Turn and rub the beef in the brine. 2. Before putting away the bottle of capers, be careful to fill it up with fresh vinegar. This will help to preserve the flavour and pre¬ vent mould. 3. Make a pickle with half a pint of vinegar, a quarter of a pint of water, one onion stuck with six cloves, two bay -leaves, and a little salt and whole pepper. Put the fresh leg of mutton into this, and turn and rub it every day till wanted. 4. Make a little mayonnaise for the salmon salad to-morrow (August 30th). March 20th. Breakfast. Mushrooms. Potted Partridge. Hot Buttered Toast. Dry Toast. Radishes. Brown and White Bread and Butter. Corn Flour Milk. Luncheon. Salmon with Salad (made tinned salmon). Macaroni Cheese. Dinner. Skate with Brown Butter Sauce. Curried Mutton (made of cold leg of mutton). Boiled Rice. Turnip Tops. Potatoes. Red Currant Dumpling (made of bottled fruit). Cheese. Marketing. For tlxe Bay.— Two heads of Lettuce ; a pennyworth of Watercress ; small Salad ; two pounds of crimped skate (see January 10th); Turnip Tops, Potatoes, bottled Currants, Rhubarb ; German Yeast. Breakfast. — Stewed Mushrooms on Toast — Pull out the stems of the mushrooms, and peel them. Melt a good slice of butter in a stew- pan, then add a teaspoonful of salt, half a teaspoonful of white pepper, and a very small pinch of powdered mace. Put in the mushrooms, the upper side downwards, and let them stew gently till they are tender ; they will take fifteen or twenty minutes. Take a slice of bread the size of the dish on which they are to be served. Toast it, or, better still, fry it in butter ; turn the mushrooms upon it, and serve very hot. If liked, white sauce can be poured over the mushrooms. Radishes (March 12th). The green tops of the radishes can be used instead of watercress in the dish. Potted Partridge {see Potted Grouse, January 7th); Corn Flour Milk (June 19th). Luncheon. — Salmon Salad. — Mix salmon with the salad (March 13th), and use half the contents of the tin instead of fresh fish (Note 4, March 19th). Macaroni Cheese. — Wash half a pound of Naples macaroni, drain it, throw it into boiling water with a lump of butter in it, and boil it for twenty minutes. Throw the water away ; pour upon it a pint of milk, and let it simmer gently till it is tender without being pulpy. (The time macaroni takes to boil depends A YEARS COOKERY. 121 upon the quality ; the commoner the kind, the sooner it will be done enough.) Grate two ounces of dry cheese. Parmesan cheese is the best for the purpose, but this is a convenient method of using the dry portions of other cheeses. Turn half the macaroni, milk and all, on a greased dish ; sprinkle pepper and salt and a grain or two of cayenne upon it, together with a little of the grated cheese, and repeat until the ingredients are used. Sprinkle grated cheese and a spoonful of bread-raspings on the top of all, and pour over half an ounce of melted butter. Brown the preparation in front of the fire, and serve very hot. Dinner. — Skate with Brown Butter Sauce (February 12th) ; Curried Mutton (May 26th); Bice for Curry (July 21st); Turnip Tops (June 4th) ; Potatoes (May 12th) ; Bed Currant Dumpling, made of bottled fruit (July 19th) ; Cheese (June 8th). Things that must not be Forgotten. 1. Turn and rub the mutton in the pickle. 2. Take up the beef, remove the bones, and roll the meat very tightly ; bind it with tape, and boil it till tender ( see February 23rd). Leave it in the liquor off the fire for an hour, and put it between two dishes with a weight upon the top; let it stand all night. Preserve the liquor to make glaze. 3. Pastry is to be made to-day (April 17tli) : a baked custard (January 19th), and a rhubarb pie (August 7tli) ; a sultana cake (August 2nd) and a few Sally Lunns (August 26th) will also be wanted. 4. Make fish cakes of what is left of the preserved salmon for breakfast to-morrow {see January 13th). 5. Soak some hominy for breakfast to-morrow {see February lOtli). March 21st. Breakfast. Luncheon. Dinner. Fisli Cakes. Beef Stew Economical. Potted Partridge. Jam and Bread. Sally Lunns. Dry Toast. Brown and White Bread and Butter. Marmalade. Hominy. Parsnip Soup (made of the liquor the mutton was boiled in). Civet of Babbit. Potatoes. Savoy, Lemon Pudding

Cook this with the app: pantry check, scaling, and the assistant.