Roydon Citron Pudding

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

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 90 min Total: 90 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

pudding mixture

1 lb. pounded loaf sugar ↝ Sugar, NFS [Sugars and honey]
1/4 lb. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1 white of egg ↝ Egg, white only, raw [Eggs and omelets]
4 yolks of egg ↝ Egg, yolk only, raw [Eggs and omelets]
3/4 oz. of citron peel in long slices ↝ Orange peel, raw [Fruits and Fruit Juices]
1/2 oz. of orange peel ↝ Orange peel, raw [Fruits and Fruit Juices]
a little essence of kernels to flavour ↝ Seeds, sunflower seed, kernel, raw [Nut and Seed Products]

for lining the dish

puff-paste

Instructions (5)

Slice the peel in as long pieces as you can.
First line the bottom and sides of the dish with puff-paste.
Then lay the peel at the bottom of the dish on the paste.
Pour in the mixture.
Bake the pudding slowly—it should take at least 1 1/2 hours to bake.

Original Text

Roydon Citron Pudding. (Mrs. Temple Freve.)
Good either hot or cold.
The pudding mixture is of the following: 1 lb. pounded loaf
sugar, ¼ lb. butter, 1 white of egg, 4 yolks of egg, ¾ oz. of citron
peel in long slices, ½ oz. of orange peel, and a little essence of
kernels to flavour.
Slice the peel in as long pieces as you can; first line the
bottom and sides of the dish with puff-paste, and then lay the
peel at the bottom of the dish on the paste. Pour in the mixture
and bake the pudding slowly—it should take at least 1½ hours
to bake.

Notes

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