Lemon Pudding

Ingredients

• Four units butter
• 4 of sugar
• 5 of lemon juice
• 2 of cake or biscuit crumbs
• 10 of eggs

Method

1. 1

   Stir butter and sugar over the fire till it melts, add lemon juice and yolks.

2. 2

   When cold, stir in bread-crumbs and whisked whites.

3. 3

   Bake in a lined pie-dish.

As published

This recipe was extracted from The complete Indian housekeeper & cook (1898) by Flora Annie Webster Steel, page 211. The excerpt below is the record exactly as published.

4 of sugar, 10 of whipped cream, 8 of eggs. Mix in a basin, previously heating the whites of the eggs to a froth. Butter a round mould, strew with crumbs, and fill the mould with alternate layers of the mixture, and any kind of fruit that is not very acid. Bake and turn out. Serve hot or cold. Cherries are the fruit in the German recipe, but stoned lic/iees will do, or sliced peaches. Failing fresh fruit, jam may he used. The mixtui-e should be flavoured to suit the fruit. 7. Cassel Puddings.— Four units of flour, eggs, butter, and sugar. Beat the butter to a cream, add sugar and the yokes of tlie eggs, whi.sk till white, dredge in the flour, add the beaten whites, and bake in small upright moulds called dariol pans. If half-patent flour (see Bread and Cake.s) he used, the puddings will be super- excellent. Serve turned out with raspberry or any fruit syrup round. They can he varied in a number of ways, with chopi>ed ]>reserved ginger, almonds, cherries, &c., or the mixture may he \ baked in one large tin, soaked with liqueurs, and decorated with cherries, &c. Each of these puddings has a different name, hut the « mixture is the same. It is the foundiition of all baked cake pudding.>^. 5. 8. Charlotte of Apples.— Si.ysided moulds are best for this I favourite dislij but a round one will do. It is^ however^ des>iiable f that the sides should not he (juite perpendicular, as in a cake S Housekeeper and Cook 305 mould, but slope into a narrow bottom. Butter the mould well, cut a slice of bread about one-eigbtli of an inch thick to fit the bottom of the mould, dip it in clarified butter, and lay in neatly. Then with oblong slices, not more than one-sixteenth of an inch thick, fill in the sides of the mould, dipping each slice in clarified butter, placing it upright in the mould, and overlapping the next slice a little. Fill the mould with a good apple marmalade, cut a slice of bread to fit the top, and bake in a brisk oven. The marmalade is made by stewing apples to a pulp, adding lemon juice, sugar, and a little butter. It must be reduced to quite a stiff paste, and is vastly improved by a little quince marmalade. If made with apple chips, they only require to be well soaked and then packed into the mould. 9. Danish Pudding.— Four units ground almonds, 4 units sugar, 2 units butter, 8 units eggs. Beat well. Lay two inches of apple marmalade in the bottom of a papered and buttered mould, or the same amount soaked apple chips, pour in the mixtiu'e, and bake ; serve with whipped ci’eam. 10. Friar’s Omelette. — Boil apples or apple chips to a pulj) as for sauce, flavour if necessary with lemon juice, and sweeten to taste. Stir in 2 units of butter to 20 of the pulp, and 4 units yolk of egg, finally 4 units whites whisked. Butter a pie-dish, anil strew thickly with bread-crumbs and little pieces of butter. Four in the mixture after beating it well, cover with bread-crumbs, and sprinkle with melted butter. Bake for half-an-hour. This may be made with ahi bokharas instead of apples. By increasing the eggs and butter, this mixture becomes an apple souffle. n. Fruit Puddings.— To every 20 units of fresh fruit pulp allow 2 of warm butter, 4 of sugar, 4 of sponge-cake crumbs or bread- crumbs, and 4 of eggs well whisked. 12. Gateau de Riz. — Four units rice, 40 milk, 2 of sugar, a little salt, 4 units butter, and 10 of eggs, flavouring to taste. Swell the rice in the milk in the oven till quite done, mix in sugar and butter, and let it cool. Butter a plain cake mould very thickly, and strew plentifully with grated bread-crumbs. There should be a layer of Cl limbs one-eighth of an inch thick. Beat the eggs separately, and add separately. Bake in a slow oven for an hour. Turn out, gar- nish, and serve \vith a fruit sauce. Semolina can be treated this way, and also plain country soojee. 13. Hundred-Guinea Pudding. — Two units bread-crumbs, 2 of butter and sugar, 20 units milk, 8 of eggs, 1 of lemon juice, and the rind grated on the sugar. Boil the milk, pour on the bread add the other ingredients, and bake. ’ u 3o6 The Complete Indian f 14. Koya Pudding. — Four units koya or boiled milk curd, 2 « sugar, G of eggs, one slice of bread, 2 of milk. Beat the yolks and '. sugar till they are quite white. Pound the koya to a smooth j)aste, and add to the mi.xture. Beat well. Place the crumb of a slice of bread in a basin, and moisten with milk. M'^hen soaked, strain away superfluous milk, and heat. Pour the mixture on to it, and beat again. Finally, add the whites whisked stiff, and bake at once in a bordered pie-dish, strew almonds and a little butter on the top. This pudding can be flavoured with almonds, vanilla, or lemon. 15. Lemon Pudding. — Four units butter and sugar, 5 of lemon juice, 2 of cake or biscuit crumks, 10 of eggs

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