lemon pudding
(from The Good Housekeeper, by Sarah Josepha Buell Hale, 1839)
Ingredients:
Instructions:
(from The Good Housekeeper, by Sarah Josepha Buell Hale, 1839)
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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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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and this sure looks good. I'll bet a sauce topping of cranberries, cloudberries or (even) blueberries would be very good as well.
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