Pudding a la Mayence

Ingredients

• one-half pint of breadcrumbs
• a tumblerful of any wine and water
• the grated rind of a small lemon
• three heaped-up tablespoonfuls of sifted sugar
• one ounce of butter
• the well-beaten yolks of two eggs
• the juice of a small lemon
• a pinch of salt

Method

1. 1

   Mix breadcrumbs, wine and water, lemon rind, sugar, and butter.

2. 2

   Pour into a buttered souffle dish.

3. 3

   Add yolks and strained lemon juice.

4. 4

   Whip egg whites with salt and sugar, color if desired, pile on top, bake in a bag until set.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 199. The excerpt below is the record exactly as published.

Pudding a la Mayence. Rub one-half pint of breadcrumbs through a fine wire sieve, add a tumblerful of any wine and water, the grated rind of a small lemon, first washed and dried, three heaped-up table- spoonfuls of sifted sugar, and one ounce of butter. Mix all together, and then pour the mixture into a buttered souffle dish. Add the well-beaten yolks of two eggs, and the juice of a small lemon carefully strained. Beat the whites of the eggs to a stiff froth, with a pinch of salt

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