Lemon Pudding (Baked)
From Berridge House recipe book, 1910
Presented as published in 1910. 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 Berridge House recipe book (1910), page 46. The excerpt below is the record exactly as published.
Lemon Pudding (Baked) Short crust of 6 oz. flour, 3 oz. butter or lard, 1 teaspoonful sugar, \ teaspoonful baking cold water, powder. Mixture 3 oz. butter, 3 oz. sugar, 2 eggs, juice and rind of 2 small 2 oz. of cake or bread- lemons, crumbs, 1 large lemon. Method. — Beat butter and sugar to a cream. Add beaten eggs, grated lemon rind and bread- crumbs, carefully adding lemon-juice and crumbs alternately. Grease a piedish and wet the edges. Line it with short crust, making a double border. '36 COOKER V RECIPES Pour in the mixture. Egg over. Bake three- quarters of an hour in a moderate oven, or until the mixture feels firm. Bachelor’s Pudding 2 oz. breadcrumbs, 2 oz. suet, 2 oz. sugar, ■l teaspoonful baking powder,
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