Lemon Pudding (Third Method)

Ingredients

• three Lemons
• ½ lb. of Naples biscuits
• 1 qt. of milk
• eight eggs
• ½ lb. of caster sugar
• 1 lb. of butter
• 1 wineglassful of rose-water

Method

1. 1

   Peel Lemons, boil rinds till tender, strain and pound.

2. 2

   Boil biscuits in milk, beat eggs with sugar, mix with milk and pounded rinds, add butter and rose-water.

3. 3

   Stir till thick, add Lemon juice, line dish with puff paste, pour in mixture, bake.

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.

three Lemons, boil the rinds in water till tender, then strain and pound them in a mortar. Boil jib. of Naples biscuits in lqt. of milk ; beat eight eggs together with {lb. of caster sugar, then mix them with the milk and pounded Lemon rinds, adding lib. of butter and 1 wineglassful of rose-water

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