Lemon Pudding

Ingredients

• twelve ounces of bread-crumbs
• six ounces of finely-chopped beef suet
• four ounces of flour
• four ounces of sugar
• the grated peel and juice of two small lemons
• four eggs
• a buttered bowl or mould

Method

1. 1

   Mix all ingredients together and add milk to make a thick batter.

2. 2

   Boil in a buttered bowl for three and a half hours.

3. 3

   Sift sugar over it when done.

Nutrition per serving

As published

This recipe was extracted from Catherine Owen's new cook book .. (1885) by Helen Alice (Matthews) Nitsch, page 103. The excerpt below is the record exactly as published.

four eggs, and a pint of flour and a pinch of salt, using as much milk as will make a rather thick batter ; stir in as many raspberries or cherries as you can, with half a cupful of sugar. Serve with hard sauce or a sauce of the fruit (see Fruit Sauce). Puddings, 2O3 ALBEKT PUDDIJS'G. Beat six ounces of butter to a cream ; then gradually add to it five well-beaten eggs and half a pound of flour, six ounces of loaf-sugar, the rind of a lemon grated ; add half a pound of stoned raisins ; butter a bowl or mould thickly, ornament it with stars and diamonds of cit- ron and figs ; pour the mixture in a bowl which it must fill within half an inch ; cover with a cloth as directed for apple pudding. Boil or steam it at least three hours. LEMOK PUDDIKG. Twelve ounces of bread-crumbs, six ounces of finely- chopped beef suet, four ounces of flour, four ounces of sugar, the grated peel and juice of two small lemons, four eggs ; mix all together, and then add milk enough to make a thick batter. Boil in a buttered bowl or mould

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