FoodReference Website

Recipe Section -

Home   |    Food Articles   |    Food Trivia   |    Today in Food History   |    RECIPES   |    Cooking Tips   |    Who's Who   |    Food Quotes   |    Videos   |    Trivia Quizzes   |    Crosswords   |    Food Poems   |    Cookbooks   |    Food Posters   |    Shop Kitchen Tools   |    Recipe Contests   |    Culinary Schools   |    Gourmet Tours   |    Food Festivals & Shows

You are here HomeRecipes

 1796 COOKBOOKPUDDINGS >  A Lemon Pudding >



From Amateur & Basic Cooking Classes to Professional Chef Training & Degrees -  Associates, Bachelors & Masters
More than 1,000 schools & classes listed for all 50 States, Online and Worldwide




Recipes from American Cookery
 by Amelia Simmons (1796)

A Lemon Pudding

1. Grate the yellow of the peals of three lemons, then take two whole lemons, roll under your hand on the table till soft, taking care not to burst them, cut and squeeze them into the grated peals.

2. Take ten ounces soft wheat bread, and put a pint of scalded white wine thereto, let soak and put to No.1.

3. Beat four whites and eight yolks, and put to above, adding three quarters of a pound of melted butter, (which let be very fresh and good) one pound fine sugar, beat all together till thoroughly mixed.

4. Lay paste No. 7 or 9 on a dish, place on saucers, and fill with above composition.

5. Bake near 1 hour, and when baked stick on pieces of paste, to your fancy, bake lightly on a floured paper; garnished thus, they may be served hot or cold.


PUDDINGS     |     Rice Puddings     |     More Rice Puddings     |     Tasty Indian Puddings     |     A Sunderland Pudding     |     A Whitpot     |     A Bread Pudding     |     A Flour Pudding     |     A Boiled Flour Pudding     |     A Cream Almond Pudding     |     An Apple Pudding Dumplin     |     Potatoe Pudding     |     Apple Pudding     |     Carrot Pudding     |     Crookneck or Winter Squash     |     Pompkin     |     Orange Pudding     |     A Lemon Pudding     |     An Orange Pudding     |     Marlborough Pudding     |     A Plumb Pudding     |     Plumb Pudding, Boiled     |     Quince Pudding

Home     |     About Us & Contact Us     |     Recipes: Main Category List     |     Food History Articles     |     Food Timeline     |     Favorite Links

Please feel free to link to any pages of from your website.

For permission to use any of this content please E-mail:
All contents are copyright © 1990 - 2013 James T. Ehler and unless otherwise noted.
All rights reserved.     You may copy and use portions of this website for non-commercial, personal use only.
Any other use of these materials without prior written authorization is not very nice and violates the copyright.

Please take the time to request permission.


Recipe Videos

Order Free Food & Kitchen Catalogs