Lemon Pudding (Fourth Method)

Ingredients

• ½ lb. of butter
• 1 wineglassful of rose-water
• ½ lb. of caster sugar
• five eggs
• the grated rind of one Lemon
• 1 wineglassful of orange-flower water

Method

1. 1

   Beat butter with rose-water, whisk sugar and eggs, mix with butter and rose-water, add Lemon rind and orange-flower water.

2. 2

   Line dish with puff paste, pour in mixture, bake, serve hot or cold.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 308. The excerpt below is the record exactly as published.

{lb. of caster sugar, then mix them with the milk and pounded Lemon rinds, adding lib. of butter and 1 wineglassful of rose-water. Stir all over the fire till quite thick, then squeeze in the juice of one large Lemon, taking care to keep back the pips. Line a dish with puff paste, pour the mixture in, and bake in a moderate oven. When ready to serve, strew some candied fruits over the top (see Fig. 1068). (4) Beat {lb. of butter together with 1 wineglassful of rose-water to a froth. Whisk {lb. of caster sugar and five eggs, then mix them with the butter and rose-water ; add the grated rind of one Lemon and 1 wineglassful of orange- flower wate

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