Lemon Pudding
From The book of plain cooking, 1904
Presented as published in 1904. 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 The book of plain cooking (1904) by Ethel Archer, page 43. The excerpt below is the record exactly as published.
Lemon Pudding Mix well together a quarter of a pound of flour, the same quantity of sugar, bread-crumbs, sultanas, finely-chopped suet, and a half tea- spoonful of carbonate of soda. Add to these ingredients the finely-grated rind of two lemons and their juice, thoroughly strained, and an egg, and enough milk to make it moist enough. Beat all well together, and put in a greased mould, and cover with buttered paper, and steam for two hours. 289. Manchester Pudding Infuse a strip of lemon peel in half a pint of milk for half an hour, then add three ounces of bread-crumbs, and boil for a few minutes. Add the yolks of four eggs and the whites of two, sugar to taste, and two or three table- spoonsful of brandy, and about two ounces of butter, and stir all well together. Put a good thick layer of any kind of preserve at the bottom of a pie-dish, pour the mixture over, and place in the oven to bake until set, let get cold before serving. m 290. Helena Pudding Grate very finely two ounces of bread-crumbs, 142 PLAIN COOKING over which pour three-quarters of a pint of boiling milk, and soak for half an hour. Then beat with a fork, adding one tablespoonful of powdered sugar, a piece of butter the size of a large egg, two ounces of finely-chopped candied lemon-peel, and the well-beaten yolks of three eggs. Spread a little apricot or other j am at the bottom of a pie-dish, and add the well-whisked whites of two of the eggs, and pour in the mixtures; place immediately in a moderate oven and bake for half an hour. 291. Baked Custard Pudding Allow six eggs to each pint of milk. Beat the yolks and whites separately. Then beat together, adding a slight dusting of flour or cornflour, and any flavouring liked. Line the pie-dish with a nice fight crust. Introduce the custard, and grate thereon some nutmeg. Cover with small pieces of butter. Place in the oven, and cook very slowly, and serve cold. 292. Bread Pudding An excellent method of using up bread is to make a pudding — rich or very simple. Tho- PLAIN COOKING 143 roughly soak the bread in hot water, squeeze all the moisture away, place in a basin, and add sultanas, well-cleansed currants, sugar, grated lemon-peel, and powdered allspice. Mix all well together, then add some finely-chopped suet, and mix with well-beaten eggs. To make a more economical pudding, dripping may be substituted for the suet, and milk for the eggs, but in any case, well grease the pie-dish. 293. Boiled Bread and Butter Pudding Well butter a pudding-basin or mould, and line with thin slices of bread and butter. Sprinkle in some currants, and nearly fill the basin with layers of bread and butter, and currants or sultanas. Make a custard of two or three eggs and milk, in which beat up some sugar, grated lemon-peel and nutmeg, and pour over the bread and butter. Let it stand twenty minutes or half an hour, and then, if the bread has swollen enough to quite fill the basin, tie tightly with a pudding-cloth, plunge into boiling water, and boil quickly for an hour. Wine sauce may be served with it. 294. Rice Pudding Milk puddings may be made with eggs or without. It is a matter of taste. Rice needs 144 PLAIN COOKING much soaking, and is better simmered in milk before baking, with a small piece of lemon- peel. Place in the pie-dish, and add sugar and a morsel of any flavouring — vanilla is very nice — beat up the eggs, and add enough milk to fill the dish ; grate nutmeg over, and cover with small pieces of butter. Do not on any account put too much rice, or the pudding becomes stodgy. 295. Ground Rice Pudding To every pint of milk allow a tablespoonful of ground rice. Mix the rice into a smooth paste with part of the milk. Boil the re- mainder with sugar and lemon-peel, and pour over, removing the peel. Stir all together and replace in the saucepan, and stir till it nearly comes to the boil. Then remove, and place in a basin until nearly cold. Beat in some eggs (previously beaten), and any flavouring that is liked. Line the sides of a pie-dish with a little pie-crust, and introduce the pudding. Grate some nutmeg, and place little pieces of butter over. Bake in a moderate oven until of a nice brown. 296. Tapioca Pudding Soak the tapioca, add sugar and flavour- ing — eggs if desired ; fill up with milk, PLAIN COOKING 145 and grate a little nutmeg over ; place small pieces of blitter on the top, and bake gently. 297. Bullet Tapioca Unless this tapioca is thoroughly soaked or simmered, it will make a most unpalatable pudding. This pudding is certainly nicer without eggs. After sweetening and flavour- ing, put the butter and nutmeg over, and cook very gently. 298. Macaroni Pudding Boil the macaroni in milk, to which a pinch of salt has been added, and let it simmer until quite tender. Place in a pie-dish with some castor sugar and whatever flavouring is pre- ferred. Beat up some eggs, and fill the dish with milk. Grate some nutmeg, cover with small pieces of butter, and bake gently. 299. Queen of Puddings This is a sweet meant to be served cold, and so may always be prepared beforehand. Finely grate a tumblerful of bread-crumbs, and add to them a teacupful of castor sugar, and pour over them a pint of boiling milk. Let this prepara- tion get slightly cooled before adding to it the 146 PLAIN COOKING juice of a lemon and the rind finely grated, and a small piece of butter. Stir all together, and bake in a well-buttered dish until done (it should not be watery), and let it get quite cold before turning out ; then spread some apricot jam over it. 300. Lemon Pudding This is an American way of making a lemon pudding. Mix together the juice of a lemon and the rind of one, the well-beaten yolks of three eggs, five tablespoonsful of castor sugar, and half a pint of new milk. Have a dish ready covered with puff paste
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.