Lemon Pudding
From The art of cooking, 1880
Further instructions for the pudding are not provided.
Presented as published in 1880. 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 The art of cooking (1880) by Matilda Lees Dods, page 65. The excerpt below is the record exactly as published.
LEMON PUDDING, 147 centre of the mould. Crush the ratifias in the hand, and throw them in also, and upon this, the stale cake broken into small irregular pieces. Put the sugar into a bowl, and with it the eggs, beating these together until very light with a fork. When this is beaten, add to it the milk and vanilla, pour this mixture into the mould slowly, letting it have time to soak into the cake, and so making room enough for all of the liquid. When filled, cover the mould with a piece of greased kitchen paper, and standing it into a saucepan containing sufficient boiling water to reach half way up the sides of the tin, allow the pudding to boil in this for one hour and twenty minutes. When done, remove the mould from the saucepan, let it cool a moment, and then turning the pudding out upon a fiat pudding dish, serve it immediately with a lemon sauce poured around, the directions for making which, will be found among the sweet sauces, page 167. Iiemon 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
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