LEMON PUDDING, No. 1.
242. Half a pound of sugar,
Half a pound of butter,
Five eggs,
The grated rind and juice of one lemon,
Half a gill of brandy.
Beat the butter and sugar. Whisk the eggs and add to it the grated yellow rind and juice of one lemon, and lastly the liquor. Make a puff-paste, line your pie plates with it, and pour in the mixture. These ingredients will make three puddings.
It requires a moderate oven.
This is a very rich and expensive kind of pudding—for a plainer kind see [No. 2].
In place of the liquor, a table spoonful of rose water, and a tea spoonful of grated nutmeg may be added.
LEMON PUDDING, No. 2.
243. Half a pound of sugar,
A quarter of a pound of butter,
Five eggs,
The grated yellow rind and juice of one lemon.
Beat the butter and sugar to a cream. Whisk the eggs and add to it, then stir in the lemon juice and grated rind.
Make a paste, cover your pie plates, pour in the mixture, and bake in a moderate oven.
Two table spoonsful of brandy may be added, if preferred, to flavor it.