Lemon Pudding
New-York Historical Society's Recipe of the Week
A recipe from the Duane Family cookbook collection (1840-1874). Read more about the collection, plus see all the recipes to cook or bake here.
Lemon Pudding
Line your dish with paste [flaky pastry dough]
2 cups sugar
Rind & peel of one lemon
1/4 cup of butter
1/2 pint milk
Work the sugar and butter thoroughly but you cannot cream it.
Eggs [4 large] stirred in gradually, last of all grate in the lemon peel.
Bake in a slow [300-325 degrees Fahrenheit] oven 3/4 of an hour, or until the centre is done.
Historic Recipe for Lemon Pudding
