Prince Frederick's Pudding

Ingredients

• two or three lumps of sugar
• the rind of a fresh lemon
• additional sugar to make up the weight to four ounces
• the yolks and whites of six eggs
• Butter a tin mould
• a glassful of sherry or madeira
• a little sugar which has been rubbed upon lemon-rind and powdered

Method

1. 1

   Rub sugar on lemon rind, crush with additional sugar.

2. 2

   Beat yolks and whites of eggs, combine with flavored sugar and lemon juice.

3. 3

   Butter a tin mould, fill halfway with mixture, bake in a quick oven.

4. 4

   Serve immediately.

5. 5

   For sauce, whisk eggs, mix with sherry, add sugar, stir over heat until frothed but not boiled.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1376. The excerpt below is the record exactly as published.

Prince Frederick's Pudding.— Eub two or three limips of sugar upon the rind of a fresh lemon until all the yellow part is taken off. Crush it to powder with additional sugar to make up the weight to four ounces. Beat separately the yolks and whites of six eggs, and, when they are thoroughly whisked, put them together, and add the flavoured sugar and the strained juice of the lemon. Butter a tin mould, and half fill it with the mixture. Bake in a quick oven. Serve immediately before the pudding has time to fall. A sauce prepared as follows may be sent to table with it : — Whisk two eggs thoroughly, and mix with them gradu- ally a glassful of sherry or madeira. Add a little sugar which has been rubbed ujjon lemon-rind and powdere

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