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American cookbook, ca. 1850
Page 56
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56 An Excellent Lemon Pudding Beat the yolks of r eggs; add 4 oz of white sugar the rind of a lemon rubbed with some [illegible] of it to take the essence grate the [illegible] [illegible] of the peel & [illegible] the above both the juice of a large lemon & 4oz of butter to a[illegible] prepare crust in a shallow dish to serve 1/2 lb of grated Bread, 1/2 lb of [illegible] 3 eggs the rind & juice of 3 [illegible] the rest to be chopped fine or grated sugar to taste make into small dumplings & boil 20 minutes or if in a ba[illegible] 3 hours. Soak a [illegible] french roll or Sponge biscuit in [illegible] wine put it into a dish & pour a custard sauce [on] it [illegible] in it a few blanched splitt almonds in it.
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56 An Excellent Lemon Pudding Beat the yolks of r eggs; add 4 oz of white sugar the rind of a lemon rubbed with some [illegible] of it to take the essence grate the [illegible] [illegible] of the peel & [illegible] the above both the juice of a large lemon & 4oz of butter to a[illegible] prepare crust in a shallow dish to serve 1/2 lb of grated Bread, 1/2 lb of [illegible] 3 eggs the rind & juice of 3 [illegible] the rest to be chopped fine or grated sugar to taste make into small dumplings & boil 20 minutes or if in a ba[illegible] 3 hours. Soak a [illegible] french roll or Sponge biscuit in [illegible] wine put it into a dish & pour a custard sauce [on] it [illegible] in it a few blanched splitt almonds in it.
Szathmary Culinary Manuscripts and Cookbooks
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