A Lemon Pudding

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Preparation info

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Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

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Grate the outside Rind of two clear Lemons, then grate two Naples Biskets, and mix with the grated Peel, and add to it three quarters of a Pound of white Sugar, twelve Yolks of Eggs, and half the Whites, three quarters of a Pound of melted Butter, Half a Pint of thick Cream, mix all well together, lay a Puff-paste all over the Dish, and pour the Ingredients in, and bake it. An Hour will bake it.