Lemon Pudding
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- 6 fresh lemons
- 3 fresh lemons
- 16 eggs
- 16 tablespoons powdered loaf sugar
- 16 tablespoons melted butter
- 4 crackers
- 6 ounces corn meal
- puff paste
Instructions
- Grate the rind from six fresh lemons, squeeze the juice from three, and strain it.
- Beat the yelks of sixteen eggs very light.
- Put to them sixteen table-spoonsful of powdered loaf sugar, not heaped up, and the same of melted butter.
- Add the grated rind and the juice, and four crackers finely pounded, or an equal quantity of rice flour; or, for a change, six ounces of corn meal, which is excellent.
- Beat it till light.
- Put a puff paste in your dish, pour the pudding in, and bake it in a moderate oven. It must not be very brown.