Lemon-Pudding

Ingredients

• Make a good pastry
• two fresh lemons
• six ounces of butter
• half a pound of white sugar
• eight eggs

Method

1. 1

   Line a dish with pastry, rub sugar on lemon rind, squeeze and strain juice.

2. 2

   Melt butter, beat yolks with sugar, mix with butter and lemon juice, then fold in beaten egg whites.

3. 3

   Bake until pastry is done.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 248. The excerpt below is the record exactly as published.

LEMON-PUDDING. Make a good pastry, and line an earthen dish with it ; rub some lumps of sugar on the rind of two fresh lemons, to absorb the oil from them, and then squeeze the lemons, and strain the juice ; melt six ounces or tablespoonfuls of butter by gentle heat ; beat the yolks of eight eggs to a cream with half a pound of white sugar ; last of all, beat eight whites to a stiff froth, mix them lightly with the other ingredients, put the mixture into the dish lined with pastry, and set the pudding in a moderate oven, to bake until the pastry is done ; serve the pudding hot. COCOANUT-PUDDING WITH SPONGE-CAKE. Remove the shell and brown skin from a fresh cocoanut, and grate it fine ; save the milk of the nut, and strain it ; put the grated nut into an earthen dish with a pound of stale sponge-cake ; add to the cocoanut-milk a tablespoonful of butter melted, and enough sweet milk to make a quart, and pour it over the nut and sponge-cake ; beat four eggs thor- oughly, mix them with the nut and cake, add four heaping tablespoonfuls of sugar, and put the pudding into an earthen 466 1 PRACTICAL AMERICAN COOKERY. dish ; bake the pudding for half an hour in a moderate oven, and then serve it with powdered sugar. GRAPE-PUBDING. Butter an earthen baking-dish, and fill it with alternate layers of ripe grapes, sugar, and stale bread-crumbs, making the top layer of crumbs ; bake it in a moderate oven for half an hour. Serve it hot with powdered sugar. MARhBOROUGH-PUDDING. Peel, core, and stew six large tart apples until they can be rubbed through a sieve with a potato-masher ; melt six ounces of butter

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