Lemon Pudding

Ingredients

• two lemons
• four eggs
• a quarter of a pound of loaf sugar
• five ounces of quite fresh butter
• the juice of half a lemon

Method

1. 1

   Boil lemon peels until soft, then beat with sugar.

2. 2

   Beat eggs and sugar together, mix with melted butter, and add lemon juice.

3. 3

   Bake in puff paste in a slow oven.

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 333. The excerpt below is the record exactly as published.

Lemon Pudding-. — (Family Recipe.) — Pare two lemons thickly, and boil the peels pretty soft, changing the water two or three times in the boiling. When the peels are boiled beat them very fine with a little loaf sugar. Then take four eggs, leaving out two of the whites, and a quarter of a pound of loaf sugar, and beat the eggs and sugar together for half an hour. Take five ounces of quite fresh butter, melt it without water and clear it from the buttermilk, mix all well together, and bake the pudding in a puff paste in a slow oven. Before you put it into the tin it is baked in add the juice of half a lemon

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