Lemon Pudding

Ingredients

• Beat the yolks of 4 eggs
• add 4 ozs. of white sugar
• the rind of a lemon being rubber
• 4 or 5 ozs. of butter warmed

Method

1. 1

   Beat the yolks of 4 eggs; add 4 ozs. of white sugar, the rind of a lemon being rubber with some lumps of it to take the essence; then peel, and beat it in a mortar with 4 or 5 ozs. of butter warmed.

2. 2

   Put a crust into a shallow dish, nick the edges, and put the above into it.

3. 3

   When served, turn the pudding out of the dish.

As published

This recipe was extracted from Consult me (1902) by Robert Kemp Philp, page 292. The excerpt below is the record exactly as published.

LEMON PUDDING.— Beat the yolks of 4 eggs ; add 4 ozs. of white sugar, the rind of a lemon being rubber r.TTM 237 LEM with some lumps of it to take the es- sence ; then peel, and beat it in a mor- tar with 4 or 5 ozs. of butter warmed

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