Lemon Pudding with Biscuit

Ingredients

• four Lemons
• 1qt. of milk or cream
• 2oz. of fresh butter
• eight well-beaten eggs
• fib. of Naples biscuits
• a small quantity of grated nutmeg

Method

1. 1

   Peel four Lemons very thinly and boil them till soft; then nib the pulp through a fine hair sieve.

2. 2

   Put a stick of cinnamon in 1qt. of milk or cream, boil it, then pour it through a fine hair sieve over 1lb. of Naples biscuits, adding 2oz. of fresh butter and a small quantity of grated nutmeg, and leave until cold.

3. 3

   Mix the pulp of the Lemons and eight well-beaten eggs with the biscuits, and sweeten to taste.

4. 4

   Prepare a sufficient quantity of good puff paste, roll it out thin, and cut off some strips about 2in. wide; butter the edge of a pie-dish, line it with the strips of paste, joining them neatly at the ends, and pour in the mixture; cut the remainder of the paste into thin strips, which twist and place across the pudding lattice-like.

5. 5

   Bake in a moderate oven and serve either hot or cold.

Nutrition per serving

Estimated from matched ingredients across 7 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.

four Lemons very thinly and boil them till soft ; then nib the pulp through a fine hair sieve. Put a stick of cinnamon in lqt. of milk or cream, boil it, then pour it through a fine hair sieve over fib. of Naples biscuits, adding 2oz. of fresh butter and a small quantity of grated nutmeg, and leave until cold. Mix the pul]) of the Lemons and eight well-beaten eggs

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