Recipe

Canary Pudding Recipe


Canary Pudding Recipe
Add Step-by-Step Photos 		Mystic_river1 / All my dishes
1 year, 11 months ago
The following recipe was transcribed ver batim from Peterson's Magazine Philadelphia, Pennsylvania January, 1867 Picture courtesy of Delias
Prep:5m Cook:120m Servings:6

Mystic_rive

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Ingredients
  • 3 eggs
  • the weight of 3 eggs in butter and sugar
  • rind of one small lemon
  • flour equal to 2 eggs

Directions
  1. Take three eggs, and their weight in sugar and butter,; melt the latter without oiling it, add to it the sugar and the rind of one small lemon, very finely minced, and then gradually dredge in as much flour as is equal to two of the eggs.
  2. Stir the mixture thoroughly; whisk and beat well the eggs, and add them lastly.
  3. Again mix well together all the ingredients, and boil for two hours, in a buttered mould or basin.
  4. Serve with sweet or wine-sauce.

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Comments

jo_jo_ba 1 year, 5 months ago said:
I like the looks of this, maybe with a lime-orange variant...


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