Lemon Roll

Ingredients

• the pulp from two large fresh lemons
• an equal weight of sugar
• six ounces of finely shred suet
• three-quarters of a pound of flour
• a pinch of salt

Method

1. 1

   Boil lemons with sugar for a quarter of an hour.

2. 2

   Cool the mixture, mix suet with flour, add salt and water to make a firm paste.

3. 3

   Roll out, spread lemon mixture, roll into a pudding, tie in a floured cloth, and boil for two hours.

As published

This recipe was extracted from Puddings and pastry à la mode (1889) by Harriet Anne de Salis, page 15. The excerpt below is the record exactly as published.

Lemon Roll. Take the pulp from two large fresh lemons, remove the pips, weigh the lemons, and boil them with an equal weight of sugar for a quarter of an hour. Turn the mixture out to cool ; mix six ounces of finely shred suet with three-quarters of a pound of flour, add a pinch of salt

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