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Plain Lemon Pudding

Name: Plain Lemon Pudding
Yield: 6 servings
Ingredients: five eggs; a teacupful of grated bread; a quarter of a pound of butter; the juice of a lemon; a little sugar

From Mrs. Roundell's Practical cookery book, 1898

Serves 6

Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

As published

This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 333. The excerpt below is the record exactly as published.

Plain Lemon Pudding-.— (Family Recipe.)— For a pint and a half dish take five eggs, and beat the yolk and white separately. Then take a teacupful of grated bread, a quarter of a pound of butter well beaten to a froth, the juice of a lemon, and its peel grated, and a little sugar

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