1398. LEMON PUDDING.

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Time
Cook: 30 min Total: 30 min
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (13)
Instructions (9)
  1. Mix the juice and grated rind of six lemons (rubbed on sugar), a pint of cream, six ounces of bruised ratafias, twelve yolks and the whites of four eggs (whipped), half a nutmeg (grated), a little cinnamon powder, twelve ounces of pounded sugar, and a very little salt altogether in a large basin.
  2. Work the ingredients together with a whisk for about ten minutes.
  3. Put a border of puff paste round the edge of a tart dish.
  4. Spread the dish with butter.
  5. Pour the batter into it.
  6. Strew some three pistachio kernels on the top.
  7. Bake it for about half an hour (at moderate heat).
  8. When done, shake some sifted sugar over it.
  9. Serve.
Original Text
1398. LEMON PUDDING. INGREDIENTS required:—The juice and grated rind (rubbed on sugar) of six lemons, a pint of cream, six ounces of bruised ratafias, twelve yolks and the whites of four eggs, whipped, half a nutmeg grated, a little cinnamon powder, twelve ounces of pounded sugar, and a very little salt. Mix the above altogether in a large basin, and work the ingredients together with a whisk for about ten minutes. Next put a border of puff paste round the edge of a tart dish, spread the dish with butter, pour the batter into it, strew some three pistachio kernels on the top, and bake it for about half an hour (at moderate heat). When done, shake some sifted sugar over it, and serve.
Notes
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