Albemarle Pudding

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Time
Cook: 90 min Total: 90 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (6)
Instructions (7)
  1. Beat the butter to a cream.
  2. Add the sugar and rind of a lemon. Beat well.
  3. Add the well-beaten yolks and flour alternately, beating continually.
  4. When quite smooth, add the juice of the lemon, and the whites beaten to a stiff froth.
  5. Butter a mould, and line the top of it with raisins.
  6. Pour in the mixture, and steam an hour and a half.
  7. Serve with a wine sauce.
Original Text
Albemarle Pudding 4 ozs. butter 4 ozs. powdered sugar 3 eggs 1 lemon ³⁄₄ lb. flour Raisins Beat the butter to a cream. Add the sugar and rind of a lemon. Beat well. Add the well-beaten yolks and flour alternately, beating continually. When quite smooth, add the juice of the lemon, and the whites beaten to a stiff froth. Butter a mould, and line the top of it with raisins. Pour in the mixture, and steam an hour and a half. Serve with a wine sauce.
Notes
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