Boiled Lemon Pudding

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 210 min Total: 210 min
Yield
7.0 – 8.0 persons
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (8)
  1. Mix the suet, bread crumbs, sugar, and flour well together.
  2. Add the lemon-peel, which should be very finely minced, and the juice, which should be strained.
  3. When these ingredients are well mixed, moisten with the eggs and sufficient milk to make the pudding of the consistency of thick batter.
  4. Put it into a well-buttered mould.
  5. Boil for 3-1/2 hours.
  6. Turn it out, strew sifted sugar over, and serve with wine sauce, or not, at pleasure.
Note
  1. This pudding may also be baked, and will be found very good.
  2. It will take about 2 hours.
Original Text
BOILED LEMON PUDDING. 1298. INGREDIENTS.—1/2 lb. of chopped suet, 3/4 lb. of bread crumbs, 2 small lemons, 6 oz. of moist sugar, 1/4 lb. of flour, 2 eggs, milk. Mode.—Mix the suet, bread crumbs, sugar, and flour well together, adding the lemon-peel, which should be very finely minced, and the juice, which should be strained. When these ingredients are well mixed, moisten with the eggs and sufficient milk to make the pudding of the consistency of thick batter; put it into a well-buttered mould, and boil for 3-1/2 hours; turn it out, strew sifted sugar over, and serve with wine sauce, or not, at pleasure. Time.—3-1/2 hours. Average cost, 1s. Sufficient for 7 or 8 persons. Seasonable at any time. Note.—This pudding may also be baked, and will be found very good. It will take about 2 hours.
Notes
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