Lemon Pudding

Ingredients

• the thinly-shaved rind of two lemons
• three-quarters of a pound of loaf-sugar
• four biscuits grated
• the yolks of ten eggs
• one ounce of citron
• one ounce of lemon-peel
• half a pound of clarified butter

Method

1. 1

   Boil very tender, in at least two but by preference three waters, the thinly-shaved rind of two lemons; then beat this very fine in a mortar with the pulp of the lemons, perfectly freed from skin and kernels, and add three-quarters of a pound of loaf-sugar sifted, four biscuits grated, the yolks of ten eggs beaten with a little of the best brandy, one ounce of citron, and one ounce of lemon-peel shredded fine; when all is mixed, stir it into half a pound of clarified butter, and keep stirring one way till it is cold.

2. 2

   Then bake it in a putt-paste.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 224. The excerpt below is the record exactly as published.

the thinly-shaved rind of two lemons ; then beat this very fine in a mortar with the pulp of the lemons, perfectly freed from skin and kernels, and add three-quarters of a pound of loaf-sugar sifted, four biscuits grated, the yolks of ten eggs beaten with a little of the best brandy, one ounce of citron, and one ounce of lemon-peel shredded fine ; when all is mixed, stir it into half a pound of clarified butter

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