A Lemon Pudding

Ingredients

• 3 lemons
• 2 whole lemons
• 10 ounces soft wheat bread
• 1 pint scalded white wine
• 4 egg whites
• 8 egg yolks
• 3/4 pound butter
• 1 pound fine sugar
• paste (No. 7 or 9)

Instructions

1. Grate the yellow peel of 3 lemons; soften 2 whole lemons by rolling them, then cut and squeeze their juice into the grated peel.
2. Soak 10 ounces soft wheat bread in a pint of scalded white wine and add to the lemon mixture.
3. Beat 4 whites and 8 yolks and add, with 3/4 pound melted fresh butter and 1 pound fine sugar; beat till thoroughly mixed.
4. Line a dish, plate or saucers with paste No. 7 or 9 and fill with the composition.
5. Bake near one hour, then garnish with pieces of paste cut with a jagging iron or dough spur and baked lightly on floured paper; serve hot or cold.