Poet’s Pudding. (The Poet Rogers.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (9)
Instructions (6)
  1. Pour 1/2 teacupful of boiled cream over 2 or 3 Savoy biscuits.
  2. Add 1/4 lb. butter, 1/4 lb. sugar dissolved in water, the yolks of 4 eggs and the stiffly frothed whites of 2, the grated rind of 2 small lemons, and the juice of 1 lemon.
  3. Line a pie-dish with puff-paste.
  4. Fill with mixture.
  5. Bake, and serve in the pie-dish for luncheon, hot or cold.
  6. No sauce.
Original Text
Poet’s Pudding. (The Poet Rogers.) Sometimes called a Lemon Pudding. Pour ½ teacupful of boiled cream over 2 or 3 Savoy biscuits; Add ¼ lb. butter, ¼ lb. sugar dissolved in water, the yolks of 4 eggs and the stiffly frothed whites of 2, the grated rind of 2 small lemons, and the juice of 1 lemon. Line a pie-dish with puff-paste; fill with mixture, bake, and serve in the pie-dish for luncheon, hot or cold. No sauce.
Notes
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