Lemon Pudding (Alternative Method)

Ingredients

• ½ lb. of sifted breadcrumbs
• ½ lb. of finely-minced suet
• the grated rind and strained juice of one Lemon
• ½ lb. of caster sugar
• two well-beaten eggs
• a very small pinch of salt

Method

1. 1

   Mix breadcrumbs, suet, Lemon rind and juice, sugar, and eggs.

2. 2

   Butter a mould, pour in mixture, tie paper over top, steam for three hours.

3. 3

   Make sauce with flour, cornflour, boiling water, Lemon juice, and butter.

4. 4

   Serve pudding with sauce.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 308. The excerpt below is the record exactly as published.

Jib. of sifted breadcrumbs jib. of fincly- minced suet, add the grated rind and strained juice of one Lemon, jib. of caster sugar, two well-beaten eggs, and a very small pinch of salt. Butter a mould or basin, pour in the above preparation, tie a piece of thick paper over the top, stand it in a saucepan with boiling water to nearly its height, and steam for three hours. A-quarter-of-an-hour before the pudding is done, make a sauce in the following manner : Mix 1 teaspoonful each of flour and cornflour with a very little cold water. Dissolve five lumps of sugar Fig. 1068. Lemon Pudding. in j pint of boiling water, stir the flour into it, squeeze in the juice of one Lemon, taking care to keep back the pips, stir it over the fire till boiling, and then mix in a small lump of butter. Turn the pudding on to a hot dish, sprinkle caster sugar over, pour the sauce round, and serve. Lemons — continued. (3) Peel three Lemons, boil the rinds in water till tender, then strain and pound them in a mortar. Boil jib. of Naples biscuits in lqt. of milk ; beat eight eggs together with {lb. of caster sugar

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