• Welcome to the Receipts of the Blue & Gray. - The receipts you will find here are original Antebellum, and Civil War period receipts, as originally published between the years 1796 and 1880. One exception, is: Newspaper Clippings & Periodical Receipts are limited to a publishing period from 1858 to 1866.

    Some receipts from this era attempted to give medicinal advice. Many dangerous, and in some cases, deadly, "cures" were given, reflecting the primitive knowledge of that time period. Don't assume everything you read here is safe to try! Recipes and Receipts posted here are for Historic Research Purposes, enjoy them, learn from them, discuss them!

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Sweets/Treats Lemon Pudding

lemon pudding
(from The Good Housekeeper, by Sarah Josepha Buell Hale, 1839)
pudding-vanilla-pudding-cherries-groats.jpg


Ingredients:

2 large lemons​
1/4 lb. pounded loaf sugar​
1/4 lb. fresh butter​
3 eggs​
puff paste​
grated loaf sugar​

Instructions:

Boil in water, in a closely covered saucepan, two large lemons till quite tender; take out the seeds, and pound the lemons to a paste; add a quarter of a pound of pounded loaf sugar, the same of fresh butter beaten to a cream, and three well beaten eggs; mix all together, and bake it in a tin lined with puff paste; take it out, strew over the top grated loaf sugar.​
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Photo Public Domain

Here’s an oldie, but a goodie. I've also included an adapted version of the same recipe. Be forewarned it is very lemony. Get ready to pucker!

Baked Lemon Pudding - Adapted Recipe

Ingredients:
2 lemons​
4 oz. butter​
½ cup white sugar​
3 eggs​
Optional: Pie Crust (store bought graham cracker crust is great) if you want to serve the pudding in a pie​

Directions:
In covered saucepan, cover lemons with water and boil until very tender (check water level to insure they are covered).​
Remove lemons and cool. Cut in half to remove seeds and mash until whole lemons form a fine puree.​
Cream butter and sugar and add to lemon puree.​
Beat eggs and add to mixture.​
Pour filling into prepared crust or a baking pan.​
Bake in preheated 350° oven for 35-45 minutes. If you bake it without a crust, scoop the cooled pudding into dessert bowls.​
Top with whipped cream or raspberry or cherry filling before serving.​
 
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