Bath Puddings. No. 2.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Yield
6.0 puddings
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (6)
Instructions (8)
  1. Beat the butter to a cream.
  2. Add the sugar.
  3. Add the eggs.
  4. Add the flour last.
  5. Grate a little lemon peel in the sugar.
  6. Butter 6 small moulds.
  7. Three-parts fill the moulds.
  8. You may put 3 plain and 3 with currants.
Original Text
Bath Puddings. No. 2. (Mrs. Middleton, housekeeper, Beechwood.) Take the weight of 2 eggs in sugar, the same of butter and the same of flour; beat the butter to a cream, then add the sugar, then the eggs—the flour last; grate a little lemon peel in the sugar; butter 6 small moulds and three-parts fill them—you may put 3 plain and 3 with currants; the ingredients mentioned make 6 puddings. Serve them up with a Wine Sauce (see Sweet Sauces).
Notes
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