(11) Whisk the yolks of four eggs together with 4oz. of
caster sugar. Put the thinly-pared yellow rind and the
juice of one Lemon in a mortar, and beat to a paste;
then mix it with the beaten eggs and sugar, and work in
5oz. of warmed butter✪ Lemon Tart. Grease a tart-dish, and line it
with a light paste, marking it fancifully round the edges ;
pour in the Lemon mixture, and bake in a moderate oven.
Serve the pudding either hot or cold.
For details respecting Culinary Processes , Utensils , Sauces, dec., referred to, see under their special heads.
THE ENCYCLOPEDIA OF PRACTICAL COOKERY.
849
Lemons — continued.
(12) Make a rich paste and line an earthenware dish with
it. Rub some lumps of sugar on the rinds of two Lemons
to absorb the oil from them, and then squeeze the Lemons
and strain the juice. Melt 6oz. or table-spoonfuls of butter
by gentle heat, beat the yolks of eight eggs to a cream
together with Jib. of white sugar, and lastly whisk the
eight whites to a stiff froth ; mix them lightly with the
other ingredients, put the mixture into the dish lined with
paste, set the pudding in a moderate oven to bake until
done, and serve hot.
(13) Peel four Lemons very thinly and boil them till
soft ; then nib the pulp through a fine hair sieve. Put
a stick of cinnamon in lqt. of milk or cream, boil it, then
pour it through a fine hair sieve over fib. of Naples
biscuits, adding 2oz. of fresh butter and a small quantity
of grated nutmeg, and leave until cold. Mix the pul]) of
the Lemons and eight well-beaten eggs✪ Lemon Pudding with Biscuit with the biscuits,
and sweeten to taste. Prepare a sufficient quantity of good
puff paste, roll it out thin, and cut off some strips about
2in. wide ; butter the edge of a pie-dish, line it with the
strips of paste, joining them neatly at the ends, and pour
in the mixture; cut the remainder of the paste into thin
strips, which twist and place across the pudding lattice-
like. Bake in a moderate oven and serve either hot or cold.
(14) Rub Jib. of dripping into Jib. of flour until quite
free from lumps, then mix in gradually sufficient water to
make a stiff paste. Dredge a small quantity of flour over
the table, put the paste on it, and roll it out into one long
strip, about Jin. in thickness. Mix together the grated
rind and strained juice of one Lemon, J dessert-spoonful of
flour, and 2 or 3 table-spoonfuls of moist sugar✪ Lemon Pudding Roll. Work
the mixture into a stiff firm paste, then spread it over
the strip of paste. Roll it up, moisten slightly at the
edges and press them to make the paste adhere ; tie the
pudding up in a floured cloth, and plunge it into a sauce-
pan of boiling water. Boil the pudding for two hours, adding-
more boiling water as the other becomes reduced. When
cooked, turn the pudding out of the cloth on to a hot dish,
and serve.
Page 310 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(11) Whisk the yolks of four eggs together with 4oz. of caster sugar. Put the thinly-pared yellow rind and the juice of one Lemon in a mortar, and beat to a paste; then mix it with the beaten eggs and sugar, and work in 5oz. of warmed butter. Grease a tart-dish, and line it with a light paste, marking it fancifully round the edges ; pour in the Lemon mixture, and bake in a moderate oven. Serve the pudding either hot or cold.
For details respecting Culinary Processes , Utensils , Sauces, dec., referred to, see under their special heads.
Lemons — continued.
(12) Make a rich paste and line an earthenware dish with it. Rub some lumps of sugar on the rinds of two Lemons to absorb the oil from them, and then squeeze the Lemons and strain the juice. Melt 6oz. or tablespoons of butter by gentle heat, beat the yolks of eight eggs to a cream together with 1/2 lb. of white sugar, and lastly whisk the eight whites to a stiff froth ; mix them lightly with the other ingredients, put the mixture into the dish lined with paste, set the pudding in a moderate oven to bake until done, and serve hot.
(13) Peel four Lemons very thinly and boil them till soft ; then nib the pulp through a fine hair sieve. Put a stick of cinnamon in lqt. of milk or cream, boil it, then pour it through a fine hair sieve over fib. of Naples biscuits, adding 2oz. of fresh butter and a small quantity of grated nutmeg, and leave until cold. Mix the pulp of the Lemons and eight well-beaten eggs with the biscuits, and sweeten to taste. Prepare a sufficient quantity of good puff paste, roll it out thin, and cut off some strips about 2in. wide ; butter the edge of a pie-dish, line it with the strips of paste, joining them neatly at the ends, and pour in the mixture; cut the remainder of the paste into thin strips, which twist and place across the pudding latticelike. Bake in a moderate oven and serve either hot or cold.
(14) Rub Jib. of dripping into Jib. of flour until quite free from lumps, then mix in gradually sufficient water to make a stiff paste. Dredge a small quantity of flour over the table, put the paste on it, and roll it out into one long strip, about 1/4 in. in thickness. Mix together the grated rind and strained juice of one Lemon, 1/2 dessert-spoonful of flour, and 2 or 3 table-spoonfuls of moist sugar. Work the mixture into a stiff firm paste, then spread it over the strip of paste. Roll it up, moisten slightly at the edges and press them to make the paste adhere ; tie the pudding up in a floured cloth, and plunge it into a saucepan of boiling water. Boil the pudding for two hours, addingmore boiling water as the other becomes reduced. When cooked, turn the pudding out of the cloth on to a hot dish, and serve.
Records on this page
Lemon TartLemon Pudding with BiscuitLemon Pudding Roll