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Lemon Pudding, Baked

Name: Lemon Pudding, Baked
Yield: 1 servings
Ingredients: two ounces of fresh butter; three ounces of powdered sugar; the beaten yolks of three eggs; the well-whisked white of one egg; the grated rind of a small lemon

From Cassell's dictionary of cookery, 1892

Serves 1

Instructions incomplete.

Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 833. The excerpt below is the record exactly as published.

Lemon Pudding, Baked.— Beat two ounces of fresh butter to a cream, mix with it three ounces of powdered sugar, the beaten j'olks of three eggs, the well-whisked white of one egg, and the grated rind of a small

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