Roydon Cup Puddings

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 30 min Total: 30 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (6)

3 or more eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
sugar ↝ Sugar, NFS [Sugars and honey]
citron
candied lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]

Instructions (4)

Weigh 3 or more eggs in their shells; also equal quantities in weight of flour, butter, and sugar.
Let the eggs be well beaten, and add to them the flour, sugar, and butter, mixing all well with a fork.
Add citron and candied lemon peel, chopped small.
Bake in cups half an hour.

Original Text

Roydon Cup Puddings.
Weigh 3 or more eggs in their shells; also equal quantities in
weight of flour, butter, and sugar. Let the eggs be well beaten,
and add to them the flour, sugar, and butter, mixing all well with
a fork. Add citron and candied lemon peel, chopped small, and
bake in cups half an hour.

Notes

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