(or, 'Cold-Water Pudding')
A simple flummery-like pudding of egg and lemon frothed in water and baked, known from news items since the early 19th Century. The name has also occasionally been used for a crude flour-and-water pudding.
Original Receipt from 'Puddings & Sweets', By Lucy Jones, 1877
Water Pudding Eight table spoonfuls of cold water the juice and rind of one lemon, a quarter of a pound of sugar, one ounce of butter, the yolks of four eggs and the whites beaten to a froth. Mix all well together and bake in a buttered pie dish one hour in a slow oven.
MORE FROM Foods of England...|
Cookbooks ● Diary ● Index ● Magic Menu ● Random ● Really English? ● Timeline ● English Service ● Food Map of England ● Lost Foods ● Accompaniments ● Biscuits ● Breads ● Cakes and Scones ● Cheeses ● Classic Meals ● Curry Dishes ● Dairy ● Drinks ● Egg Dishes ● Fish ● Fruit ● Fruits & Vegetables ● Game & Offal ● Meat & Meat Dishes ● Pastries and Pies ● Pot Meals ● Poultry ● Preserves & Jams ● Puddings & Sweets ● Sauces and Spicery ● Sausages ● Scones ● Soups ● Sweets and Toffee ● About ... ●
COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 06 January 2019
BUILT WITH WHIMBERRY