Lemon Pudding

Ingredients

• Six ounces of flour
• three ounces of butter
• one-half gill of cold water
• one grain of salt
• three lemons
• three ounces of bread crumbs
• five ounces of powdered sugar
• one gill of cream
• yolks of six eggs
• whites of two eggs

Method

1. 1

   Put the flour on a mixing board and rub in the butter.

2. 2

   Add salt, make a well, pour in cold water, and knead into a light dough.

3. 3

   Roll out thinly, line a vegetable dish with dough, and cut small lozenges to arrange around the dish.

4. 4

   Mix bread crumbs with grated lemon rind, sugar, and lemon juice.

5. 5

   Add yolks of eggs, mix well, pour in cream, and fold in whipped egg whites.

6. 6

   Pour mixture into the dish and bake in a moderate oven for thirty minutes.

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 65. The excerpt below is the record exactly as published.

iemon Pudding. — Six ounces of flour, three ounces of butter, one-half gill of cold water, one grain of salt, three lemons, three ounces of bread crumbs, five ounces of powdered sugar, one gill of cream, yolks of six eggs, whites of two eggs

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