Lemon Pudding

Ingredients

• A SMALL cupful of butter
• the grated peel of two large lemons
• the juice of one
• the yolks of ten eggs
• and whites of five
• a cupful and a half of white sugar

Method

1. 1

   Beat all ingredients together and line a deep pudding-dish with puff paste.

2. 2

   Bake the lemon pudding in it.

3. 3

   While baking, beat the whites of the remaining five eggs to a stiff froth, whip in fine white sugar to taste, cover the top of the pudding with the meringue, and return to the oven for a moment to brown.

4. 4

   Eat cold; it requires no sauce.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 257. The excerpt below is the record exactly as published.

LEMON PUDDING. A SMALL cupful of butter, the grated peel of two large lemons and the juice of one, the yolks of ten eggs and whites of five, a cupful and a half of white sugar

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