French 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 12 days ago
Not a recipe: No

Ingredients (7)

11/2 ozs. flour ↝ Flour, 00 [Cereal Grains and Pasta]
1 oz. butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
1 oz. pounded sugar ↝ Sugar, NFS [Sugars and honey]
the yolk of 1 egg ↝ Egg, yolk only, raw [Eggs and omelets]
a little grated lemon peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
a teacupful of milk ↝ Milk, NFS [Milk, reduced fat]
the white of the egg ↝ Egg, white only, raw [Eggs and omelets]

Instructions (4)

Beat the butter and sugar well together.
Then beat in the egg yolk and flour.
Then add the lemon peel and milk.
When ready for the oven, beat the white of the egg to a froth and stir it into the pudding.

Original Text

French Pudding.
1½ ozs. flour, 1 oz. butter, 1 oz. pounded sugar, the yolk of
1 egg, a little grated lemon peel, a teacupful of milk.
Beat the butter and sugar well together, then the egg and
flour ; then add the lemon and milk.
When ready for the oven, beat the white of the egg to a froth
and stir it into the pudding.

Notes

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