Lemon Pudding (another way)

Ingredients

• the crumb of a penny loaf
• half a pint of boiling milk
• the rind of two lemons grated
• half a pound of melted butter
• three whole eggs
• sugar to taste

Method

1. 1

   Grate the bread, pour boiling milk over it, let cool, add lemon rind, melted butter, eggs, and sugar.

2. 2

   Butter a dish, pour in the mixture, and bake for forty-eight minutes.

3. 3

   Make a wine sauce with butter, nutmeg, and sherry.

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 15. The excerpt below is the record exactly as published.

Lemon Pudding (another way). Take the crumb of a penny loaf, grate it and pour on it half a pint of boiling milk, let it stand to cool, then put in the rind of two lemons grated, half a pound of melted butter, three whole eggs and sugar to taste

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