Lemon Pudding, Baked, Plain

Ingredients

• a pint and a half of milk
• the thin rind of a large fresh lemon
• half a pound of finely-grated bread-crumbs
• an ounce and a half of fresh butter
• three tablespoonfuls of sugar
• three eggs well beaten

Method

1. 1

   Soak lemon rind in milk, boil, and pour over bread-crumbs.

2. 2

   Add butter, sugar, and beaten eggs.

3. 3

   Pour into a buttered dish and bake in a moderate oven for three-quarters of an hour.

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, Plain.— Put the thin rind of a large fresh lemon into a pint and a half of milk. Let it soak for a while, then boil it, and ,pour while hot over half a pound of finely-grated bread-crirmbs ; add an ounce and a half of fresh butter, tkree table- spoonfuls of sugar, and three eggs well beaten. Pour the mixture into a buttered dish, and bake in a moderate oven for three-quarters of an hour. Probable cost, lOd. Suflicient for five or six persons. Lemon Pudding, Baked (another and a richer way). — Crush four ounces of rata- fias to powder, and strain over it the juice of four fresh lemons ; add the grated rind of two lemons, four ounces of powdered sugar, three-quarters of a pint of cream, the eighth of a nutmeg grated, a small pinch of salt, the beaten yolks of six and the well- whisked whites of three eggs. Line the edges of a pie-dish with good puii paste, put in the mixture, and bake in a moderate oven imtil the pudding is lightly broAvned, which will be in about half an hour. Probable cost, 2s. 8d. Sufficient for i five or six persons. ! Lemon Pudding, Boiled.— Shred haK a I pound of beef suet very finely. Mix with it half I a pound of bread-crumbs, half a poimd of sugar, I a tea-spoonful of salt, the rind of two large i lemons chopped small, the strained juice of one, ' and two well-beaten eggs. Pour the mixture I into a buttered mould, plunge it into boiling water, and boil it quickly and continuously. Serve brandy sauce with it. If preferred, one oimce of ginger or half a pound of chopped figs may be substituted for the lemon-rind, but the j nice should not be omitted. Time to boil, f our hours. Probable cost. Is. r Sufficient for five or six persons. Lemon Puflfs. — Grate the i-ind of two fresh lemons, and mix it with ten ounces of finely-sifted sugar. Beat the whites of two eggs to a form froth, add the sugar very gra- dually, and whisk all together to a thick paste. Cut it into any shape that may be preferred, but be careful not to handle the paste any more than can be helped. Place the puffs- on oiled writing-paper, and bake upon tins in a, moderate oven for about ten minutes. Pro- bable cost, 7d. Lemon Rice. — Put the rind of a lemon, an ounce of butter, three table-spoonfuls of suga

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