Grateful American® Foundation

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

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