Lemon Pudding

Ingredients

• One large lemon
• six ounces of sugar
• four ounces of butter
• two ounces of sponge biscuits
• quarter of a pint of cream
• six yolks
• two whites of eggs

Method

1. 1

   Set over a slow fire the butter and sugar, bruised, stirring it well, but do not allow it to boil; pour it into a basin, grate the rind of the lemon into it, and leave it to cool; have ready the biscuits, soaked in quarter of a pint of cream; rub them smooth with a wooden spoon, and mix with the butter, sugar, and lemon-juice; then add the eggs, well beaten; line a dish with puff paste; pour in the mixture; bake three quarters of an hour in a moderate oven, and sift fine sugar over it.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 79. The excerpt below is the record exactly as published.

Lemon Pudding. One large lemon, six ounces of sugar, four ounces of butter, two ounces of sponge biscuits, quarter of a pint of cream, and six yolks and two whites of eggs

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