Lemon Pudding

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

two large lemons ↝ Lemon, raw [Citrus fruits]
a penny roll
the yolks and whites of four eggs well beaten ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
half a pint of milk ↝ Milk, NFS [Milk, reduced fat]
a quarter of a pound of sugar ↝ Sugar, NFS [Sugars and honey]

Three lemons ↝ Lemon, raw [Citrus fruits]
six eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a quarter of a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
some crumb of bread grated ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
some lemon-peel ↝ Lemon peel, raw [Fruits and Fruit Juices]
grated sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (6)

Peel the lemons thin, and boil them in three waters till tender.
Beat them in a mortar to a paste.
Grate a penny roll into the yolks and whites of four eggs well beaten, half a pint of milk, and a quarter of a pound of sugar.
Mix them all well together.
Put it into a basin well buttered, and boil it half an hour.

Another way

Combine three lemons, six eggs, a quarter of a pound of butter, some crumb of bread grated, with some lemon-peel and grated sugar.

Original Text

Lemon Pudding.

Take two large lemons; peel them thin, and boil them in three waters till tender; then beat them in a mortar to a paste. Grate a penny roll into the yolks and whites of four eggs well beaten, half a pint of milk, and a quarter of a pound of sugar; mix them all well together; put it into a basin well buttered, and boil it half an hour.

Another way.

Three lemons, six eggs, a quarter of a pound of butter, some crumb of bread grated, with some lemon-peel and grated sugar.

Notes

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