Scarborough Pudding

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 13 days ago
Not a recipe: No

Ingredients (8)

3 whole eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
same weight of pounded sugar ↝ Sugar, NFS [Sugars and honey]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
flour ↝ Flour, 00 [Cereal Grains and Pasta]

sauce

melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
sugar ↝ Sugar, NFS [Sugars and honey]
lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
about a teaspoonful of brandy ↝ Brandy [Liquor and cocktails]

Instructions (5)

Beat the 3 whole eggs well.
Gently warm the butter to a cream.
Mix all ingredients together.
Boil nearly 4 hours.
Serve with a sauce of melted butter, sugar, and lemon juice, with about a teaspoonful of brandy added.

Original Text

Scarborough Pudding.
Take 3 whole eggs, beat them well; have the same weight of
pounded sugar, butter and flour. Gently warm the butter to a
cream, mix all together, and boil nearly 4 hours; and serve with
a sauce of melted butter, sugar, and lemon juice, with about a
teaspoonful of brandy added.

Notes

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