Lemon Pudding
From Tempting dishes for small incomes, 1891
Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Tempting dishes for small incomes (1891) by Harriet Anne de Salis, page 18. The excerpt below is the record exactly as published.
Lemon Pudding. Peel the rinds of two lemons as thin as possible. Take as little of the white substance off with the 40 TEMPTING DISHES. rind as possible. Stew these rinds in halt a pint of milk till they are soft enough to mash through a gravy-strainer. Whip up half a pint of cream ; then, without removing the cream, add two eggs one by one. Next, add the juice of the two lemons strained, with a heaped tablespoonful of powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.