Primrose Pudding

Ingredients

• lb. butter
• i- lb. caster sugar
• 5 eggs
• f lb. flour (sifted)
• teaspoonful vanille essence
• the rind of a small lemon grated

Method

1. 1

   Cream butter and sugar until light.

2. 2

   Add eggs one at a time, beating well.

3. 3

   Stir in a little flour to avoid curdling.

4. 4

   Work the mixture for at least twenty minutes, then add lemon rind, vanilla, and remaining flour with a pinch of salt.

5. 5

   Butter moulds, pour in mixture, and steam for about two hours.

As published

This recipe was extracted from The new century cookery book (1901) by Charles Herman Senn, page 437. The excerpt below is the record exactly as published.

Primrose Pudding. — \ lb. butter, i- lb. caster sugar, 5 eggs, f lb. flour (sifted), the rind of a small lemon grated, \ tea- spoonful vanille essenc

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