CANARY PUDDING

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 120 min Total: 120 min
Yield
4.0 – 5.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (5)
Instructions (9)
  1. Melt the butter to a liquid state, but do not allow it to oil.
  2. Stir to this the sugar and finely-minced lemon-peel.
  3. Gradually dredge in the flour, keeping the mixture well stirred.
  4. Whisk the eggs.
  5. Add the whisked eggs to the pudding mixture.
  6. Beat all the ingredients until thoroughly blended.
  7. Put the mixture into a buttered mould or basin.
  8. Boil for 2 hours.
  9. Serve with sweet sauce.
Original Text
CANARY PUDDING. 1258. INGREDIENTS.—The weight of 3 eggs in sugar and butter, the weight of 2 eggs in flour, the rind of 1 small lemon, 3 eggs. Mode.—Melt the butter to a liquid state, but do not allow it to oil; stir to this the sugar and finely-minced lemon-peel, and gradually dredge in the flour, keeping the mixture well stirred; whisk the eggs; add these to the pudding; beat all the ingredients until thoroughly blended, and put them into a buttered mould or basin; boil for 2 hours, and serve with sweet sauce. Time.—2 hours. Average cost, 9d. Sufficient for 4 or 5 persons. Seasonable at any time.
Notes
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