Lemon Pudding

Ingredients

• a quarter of a lb. bread
• ½ lb. suet chopped fine
• ½ lump sugar
• 2 Eggs
• the grated peel and juice of one lemon
• 2 Oz. sweet almonds
• a very little milk

Method

1. 1

   Mix all ingredients and either bake or boil.

Nutrition per serving

As published

This recipe was extracted from An old-world recipe book (1908) by Rawnsley, Willingham Mrs, page 8. The excerpt below is the record exactly as published.

Lemon Pudding Beat well together four Oz. of fresh Butter, creamed, and eight of sifted Sugar, to these add gradually the yolks of six, and the Wliites of two Eggs, with the grated rind and strained juice of one large lemon. The last must be added by slow degrees, and stirred briskly to the other ingredients. Bake in a dish lined with Paste, three-quarters of an hour. AN OLD-WORLD RECIPE BOOK Lemon Pudding A quarter of a lb. bread, suet chopped fine, ^ lump sugar, 2 Eggs, the grated peel and juice of one lemon, 2 Oz. sweet almonds, and a very httle milk. Either bake or boil. Gloucester Jelly, for an Invalid 2 Oz. of Isinglass, 2 Oz. of Eringo root, 2 Oz. of Rice, 2 Oz. Pearl Barley, 2 Quarts of water boiled all together till reduced to one. This jelly may be put into broth or milk, or mixed with wine and lemon, as may suit the patient. 53 AN OLD-WORLD RECIPE BOOK Crisp Paste I oz. loaf Sugar sifted, put into a lb. of flour, mixed up with a gill of boiling Cream, and 3 oz. of butter melted in it. White of Egg and Sugar over the top of the tarts. Sweet Pastry To a lb. and quarter of Flour, a quarter of a lb. of sifted lump Sugar,

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