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Susan Gilbert's late nineteenth century British cookery manuscript
Page 197
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Lemon Pudding 1 large lemon grate the rind, take out all the pips, add the juice and a 1/4 lb of sugar, 2 oz of clarified butter, when these are all well mixed and quite cold, add 4 eggs well beaten put a puff crust round your dish, bake it in a quick oven. Mrs. Capers receipt of Palgraor 1862.
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Lemon Pudding 1 large lemon grate the rind, take out all the pips, add the juice and a 1/4 lb of sugar, 2 oz of clarified butter, when these are all well mixed and quite cold, add 4 eggs well beaten put a puff crust round your dish, bake it in a quick oven. Mrs. Capers receipt of Palgraor 1862.
Szathmary Culinary Manuscripts and Cookbooks
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