Lemon Pudding, No. 1

Ingredients

• Half a pound of sugar
• a quarter of a pound of butter
• five eggs beaten separately
• the rinds of two
• the juice of three lemons
• a tablespoonful of good brandy

Method

1. 1

   Cream butter and sugar, add yolks of eggs, lemon rind, and brandy.

2. 2

   Beat well, then add whites and lemon juice.

3. 3

   Line a pie-dish with puff paste, pour in pudding, and bake for about half an hour in a quick oven.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 88. The excerpt below is the record exactly as published.

half a pound of sugar, and a quarter of a pound of butter stirred to a oream. Beat ih eggs very light and add them, then the Indian meal, 186 COOKERY FROM EXPERIENCE. ftnd Uuitly the juioe and grated rind of one lemon ; bake from half an hoar to three-quarters in a qniok oven. When it ig done, spread corrant-jelly over the top and serye* Pudding, Ho. 1. Four tablespoonsf ul of oorn meal, a quart of milk boiled, half a teaoup of molasses, three eggs, butter half the siie of an egg, half a teaspoonful of ginger, a little nutmeg ; stir all these in- gredients together in a large bowl with the milk, let them boQ three minutes, stirring all the time, pour into a buttered pudding- dish, and bake three-quarters of an hour. Indian Pudding, Ho. 8. Three pints of milk, one of oorn meal, butter the siie of an egg, eight eggs, half a pound of raisins seeded, half a oup of powdered sugar, a little cinnamon and nutmeg. Boil the milk and pour it over the oorn meal, stir in the butter. When oool, add the eggs and a pinoh of salt, then sugar and spioe, and last the raisins. Bake nearly an hour in a moderate oven. Pudding, Vo. 3. Pour three pints of boiling milk on seven tablespoonsful of Indian meal, stir in half a pound of butter, a teacup of sugar, four beaten eggs, a tablespoonful of rose water, the same of brandy, and the grated rind of a lemon ; butter a pudding-dish, pour it in, and bake about three-quarters of an hour in a quiok oyen. Indian Pudding, Vo. 4. Boil one quart of milk, stir in it half a cup of butter, pour this over three-quarters of a cup of Indian meal, beat it smooth, and add one and a half cups cf light-brown sugar, two eggs beaten light (add only the yolks), a little grated nutmeg, a pinoh of einnamon, a little salt, then the whites of the eggs beaten to a stiff ftoth, and a small teaspoon of soda dissolved in a spoonful •f warm water Bake in a buttered pudding-dish half an hour. FASTRT, PUDDINGS, Ac 181 Indian Pudding, No. 5. A pint of milk, two eggs, three tablespoons of Indian meal half a small teacup of molasses, butter half the size of an egg put the milk in a sauce-pan, scald it, add the Indian meal, and boil it three minutes^ stir in the butter, cool it a few minutes, then add the molasses with a third of a teaspoon of soda stirred in it until it foams, then add the eggs well beaten, and the fol- lowilig spioes : half a teaspoon of ginger, a third of a teaspoon of cinnamon, the same of allspice and cloves, and a small pinch of salt; butter a pudding-dish, pour it in, and bake in a mode rate oven two and a quarter hours. It can be eaten with cream or alone. Indian Pudding, No. 6. Six tablespoons of Indian meal and two of wheat flour, mix them well together with a little cold milk, stir them into a pinb of new milk ; boil three minutes , add a piece of butter the size of an egg, cinnamon and ginger to your taste. When cool, stir in one and a half cups of molasses, a teaspoon and a half of soda, and two eggs beaten light. Bake in a buttered pudding-dish. Indian Pudding, No. 7. One pint of com meal and a teacup of wheat flour, rub a piece of butter the size of an egg through it, add a teacup of mo- lasses, a pint and a half of buttermilk, a teaspoon of saleratus or soda, dissolved in as little warm water as possible ; stir all to- gether until perfectly smooth ; beat four eggs very light and add them ; bake in a buttered Turk's head, turn out and send it to the table with wine-sauce. Indian Padding, No. 8. One quart of milk scalded and poured over a teacup of Indian meal, six eggs beaten light, a piece of butter the size of an egg vtirred into the Indian meal before you scald it, a pinch of salt, a ■mail teacup of sugar ; butter a pudding-dish, pour the pudding itti and bake an hour. 188 COOKER Y FROM EJIERIENCE. * Indian Cnstard Pndding. Take seven heaping tablespoons of Indian meal, half a tea- apoon of salt, two tablespoons of bntter, a teaonp of molasses, two teaspoons of ^nger, or cinnamon, as yon prefer; ponr into these a qnart of boiling milk, mix well and pour into a buttered pud- ding-dish. Jnst before putting into the oven, stir in a teacap of cold water, which will produce the same effect as eggs. Baka one hour in a hot oven. * Lemon Pudding, Ho. L Half a pound of sugar, a quarter of a pound of butter and five eggs beaten separately ; grate the rinds of two and squeeze the juice of three lemons, strain out the seeds from the juice ; stii the butter and sugar to a cream, add the yolks of the eggs, the rind of the lemons and a tablespoonful of good brandy ; beat up well, then add the whites of the eggs and the juice of Uie lemons ; beat all well together ; line a pie-dish with puff paste, mark the edges with the back of a knife about an inch apart, pour in the pudding, and bake about half an hour in a quick oven. This quantity will make three or four puddings. * * Lemon Pudding, Vo. 2. Six ounces of sugar, the same of butter, a tablespoonful of brandy, and four eggs beaten separately; stir the butter and sugar to a cream, add the brandy, the grated rind and juice of a lemon, and laat the eggs. Beat all well together, and bake in puff paste. Lemon Pudding, No. 8. Roll nine soda-crackers very fine, pour over them a pint and a half of new milk ; let them stand, whilst you rub to a cream three-quarters of a pound of butter and a pound and a half of fine white sugar ; beat the whites of six eggs very light, then beat the yolks a little and gradually add the whites to them ; stir them into the butter and sugar, and add to them the rind of two and the juice of three lemons

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