Lemon Pudding

Ingredients

• Six ounces of flour
• three ounces of butter
• one half gill of cold water
• one grain of salt
• three lemons
• three ounces of bread crumbs
• five ounces of powdered sugar
• one gill of cream
• yolks of six eggs
• whites of two eggs

Method

1. 1

   Put the flour on a mixing-board, and nib into it the butter with the hands.

2. 2

   Add the grain of salt, and make a well in the centre of the flour, pour in the cold water, and knead into a light dough.

3. 3

   Roll the dough out thinly, wet the edges of a vegetable dish, and line it with strips of dough.

4. 4

   Cut small lozenges from the dough and arrange them around the dish.

5. 5

   Mix bread crumbs with grated lemon rind, sugar, and lemon juice.

6. 6

   Add yolks of eggs, cream, and whipped egg whites.

7. 7

   Pour into the dish and bake in a moderate oven for thirty minutes.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 99. The excerpt below is the record exactly as published.

Lemon Pudding. — Six ounces of flour, three ounces of butter, one half gill of cold water, one grain of salt, three lemons, three ounces of bread crumbs, five ounces of powdered sugar, one gill of cream, yolks of six eggs, whites of two eggs

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