Lemon Pudding

Ingredients

• Grate the yellow from the rind of the lemon, and squeeze the juice.
• We put a pint of boiling water in a saucepan over the fire.
• We measure and wet the corn-starch smooth with a little cold water.
• We measure and add the sugar.

Method

1. 1

   Grate the yellow from the rind of the lemon, and squeeze the juice.

2. 2

   Put boiling water in a saucepan over the fire.

3. 3

   Measure and wet the corn-starch smooth with a little cold water.

4. 4

   Add it to the boiling water in the saucepan, and stir until it thickens.

5. 5

   Add the rind and juice of the lemon.

6. 6

   Beat the eggs, white and yolk separately.

7. 7

   Stir the beaten yolk into the corn-starch.

8. 8

   Measure and add the sugar.

9. 9

   When cooked, pour into a baking-dish.

10. 10

    Add the sugar to the beaten white of the egg, and place on top, and put in the oven to brown.

As published

This recipe was extracted from The cooking garden (1885) by Emily Huntington, page 36. The excerpt below is the record exactly as published.

LEMON PUDDING. 1 Grate the yellow from the rind of the lemon, and squeeze the juice. 2 We put a pint of boiling water in a saucepan over the fire. 3 We measure and wet the corn-starch smooth with a little cold water. 4 We add it to the boiling water in the saucepan, and stir until it thickens. 152 LESSON TENTH. 5 We add the rind (grated) and juice of the lemon. 6 We beat the eggs, white and yolk separately. 7 We stir the beaten yolk into the corn-starch. 8 We measure and add the sugar.

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