Steamed Lemon Pudding

Ingredients

• Quarter pound beef suet
• one lemon
• two cups bread crumbs
• two tablespoons flour
• three tablespoons sugar
• three tablespoons honey
• two eggs
• half glass sherry
• half glass brandy
• one teaspoon Royal baking powder
• two ounces citron peel
• twelve sweet almonds
• three bitter almonds

Method

1. 1

   Grind the beef suet through the machine and add the bread crumbs, flour, baking powder, rind and juice of lemon, chopped almonds, the cut-up citron peel, brandy, sherry, and honey.

2. 2

   Stir yolks and sugar to a souffle, add to the mixture; last add the whites of eggs — well beaten.

3. 3

   Butter and flour a mould and fill, put the mould in boiling water with something under the mould, boil two hours.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 555. The excerpt below is the record exactly as published.

Steamed Lemon Pudding Pouding au Citron, cuit a la vapeur Quarter pound beef suet, one lemon, two cups bread crumbs, two tablespoons flour, three tablespoons sugar, three tablespoons honey, two eggs, half glass sherry, half glass brandy, one teaspoon Royal baking powder, two ounces citron peel, twelve sweet al¬ monds, three bitter almonds

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