Lemon Pudding Roll

Ingredients

• Jib. of dripping
• Jib. of flour
• the grated rind and strained juice of one Lemon
• J dessert-spoonful of flour
• 2 or 3 table-spoonfuls of moist sugar

Method

1. 1

   Rub 1 lb of dripping into 1 lb of flour until quite free from lumps, then mix in gradually sufficient water to make a stiff paste.

2. 2

   Dredge a small quantity of flour over the table, put the paste on it, and roll it out into one long strip, about 1in. in thickness.

3. 3

   Mix together the grated rind and strained juice of one Lemon, 1 dessert-spoonful of flour, and 2 or 3 table-spoonfuls of moist sugar.

4. 4

   Work the mixture into a stiff firm paste, then spread it over the strip of paste.

5. 5

   Roll it up, moisten slightly at the edges and press them to make the paste adhere; tie the pudding up in a floured cloth, and plunge it into a saucepan of boiling water.

6. 6

   Boil the pudding for two hours, adding more boiling water as the other becomes reduced.

7. 7

   When cooked, turn the pudding out of the cloth onto a hot dish, and serve.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 310. The excerpt below is the record exactly as published.

Jib. of dripping into Jib. of flour until quite free from lumps, then mix in gradually sufficient water to make a stiff paste. Dredge a small quantity of flour over the table, put the paste on it, and roll it out into one long strip, about Jin. in thickness. Mix together the grated rind and strained juice of one Lemon, J dessert-spoonful of flour, and 2 or 3 table-spoonfuls of moist sugar

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