Nonesuch Pudding

Ingredients

• the rind of a large fresh lemon
• three ounces of loaf sugar
• four ounces of dried flour
• a quarter of a pound of fresh butter
• two ounces of raisins
• five eggs well-beaten

Method

1. 1

   Grate the rind of a large fresh lemon onto three ounces of loaf sugar, crush to powder, and mix with four ounces of dried flour.

2. 2

   Beat a quarter of a pound of fresh butter to a cream, gradually add the sugar and flour, two ounces of stoned and chopped raisins, and five well-beaten eggs.

3. 3

   Mix thoroughly, pour into a buttered mould, steam over boiling water, turn out before serving, and serve with custard or wine-sauce.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 994. The excerpt below is the record exactly as published.

Nonesuch Pudding. — Grate the rind of a large fresh lemon upon three ounces of loaf sugar; crush it to powder, and mix it with four ounces of dried flour. Beat a quarter of a pound of fresh butter to a cream. Add gradually and smoothly the sugar and flour, two ounces of raisins, stoned and chopped small, and five eggs weU-beaten

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