Lemon Pudding

Ingredients

• two ounces of breadcrumbs
• two ounces of ground rice
• two ounces of finely chopped suet
• half an ounce of candied peel finely cut up
• the rind and juice of one good-sized lemon
• two ounces of sugar
• two well-beaten eggs
• just enough milk to form a stiff batter

Method

1. 1

   Mix these well together, then add the well-beaten eggs, and just enough milk to form a stiff batter; beat well together.

2. 2

   Pour all into a well-greased basin or mould.

3. 3

   Cover the top either with a lid or some greased paper.

4. 4

   Steam it for three hours.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 61. The excerpt below is the record exactly as published.

Lemon Pudding. Put into a basin two ounces of breadcrumbs, two ounces of ground rice, two ounces of finely chopped suet, half an DOMESTIC COOKERY. 107 ounce of candied peel finely cut up, the rind and juice of one good-sized lemon, two ounces of sugar. Mix these well together, then add two well-beaten eggs, and just enough milk to form a stiff batter

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