Mousseline Pudding

Ingredients

• Two ounces of fresh butter
• Five eggs
• Two lemons
• Vanilla essence
• Two ounces of castor sugar
• Two ounces of fine flour
• Apricot jam

Method

1. 1

   Put the butter into a basin with the lemon peel chopped fine, beat to a cream, then add the sugar and beat for about five minutes; add the flour by degrees, the yolks of the eggs, the strained lemon juice, and a few drops of vanilla essence; mix well for about ten minutes; whip the whites to a stiff froth, and put into a buttered charlotte mould, dust with castor sugar, then put in the mixture and steam for an hour and twenty minutes; turn out and serve with warmed apricot jam poured round it.

As published

This recipe was extracted from The Ocklye cookery book (1909) by Eleanor L. Jenkinson, page 31. The excerpt below is the record exactly as published.

MOUSSELINE PUDDINQ Ingredients Two ounces of fresh butter. Five eggs. Two lemons. Vanilla essence. Two ounces of castor sugar. Apricot jam. Two ounces of fine flour

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