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Lemon Pudding (Baked)

Name: Lemon Pudding (Baked)
Yield: 8 servings
Ingredients: half a pound of Jordan almonds; half a pound of butter; the yolks of eight or ten eggs; the juice of a large lemon; half the rind grated

From Recipes for the million, 1891

Serves 8

Presented as published in 1891. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Recipes for the million (1891), page 130. The excerpt below is the record exactly as published.

LEMON PUDDING (BAKED). — Blanch and beat half a pound of Jordan almonds with orange flower water ; add half a pound of butter, the yolks of eight or ten eggs, the juice of a large lemon, and half the rind grated

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