LEMON PUDDING

High-class cookery made easy · Hart, J., Mrs. · 1880

Source: High-class cookery made easy
Status: success · extracted 11 days ago
Not a recipe: No

Ingredients (8)

For the crust

puff paste

For the pudding mixture

four ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
the yolks of four eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
the juice of one lemon ↝ Lemon, raw [Citrus fruits]
three tea-spoonfuls of corn-flour wet with cold water ↝ Corn flour, masa, unenriched, white [Cereal Grains and Pasta]
two ounces of sugar ↝ Sugar, NFS [Sugars and honey]

For the topping

the whites of the eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
two ounces of sifted sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (6)

Line an ashet with puff paste.
Place four ounces of butter, the yolks of four eggs, the juice of one lemon, three tea-spoonfuls of corn-flour wet with cold water, two ounces of sugar.
Mix all together, and stir in a jug over hot water on the fire till it assumes the appearance of a custard.
Bake the crust and pour the lemon mixture into it.
Switch the whites of the eggs to a stiff froth, with two ounces of sifted sugar, and place on top of pudding.
Place for a minute in the oven, and serve hot.

Original Text

LEMON PUDDING.

Line an ashet with puff paste, place four ounces of butter, the yolks of four eggs, the juice of one lemon, three tea-spoonfuls of corn-flour wet with cold water, two ounces of sugar. Mix all together, and stir in a jug over hot water on the fire till it assumes the appearance of a custard. Bake the crust and pour the lemon mixture into it, switch the whites of the eggs to a stiff froth, with two ounces of sifted sugar, and place on top of pudding. Place for a minute in the oven, and serve hot.

Notes

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