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
• as much water as will make into a firm paste

Method

1. 1

   Roll it out about half an inch in thickness and spread the mixture upon it; roll it round and round into a long pudding, pinch the ends securely, tie it in a floured cloth, put it into boiling water and let it boil quickly till done enough, which ought to be in two hours.

Nutrition per serving

As published

This recipe was extracted from Puddings and Pastry à la Mode (1889) by Harriet Anne de Salis, page 14. 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, and as much water as will make into a firm paste

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