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Adelaide Pudding
Puddings and Sweet Deserts
Historic

Whisked egg with extra yolk, plus sugar, butter, flour and citrus or marmalade, baked in a tin (Rundell 1807, Walsh 1859, etc)


Original Receipt in 'A New System Of Domestic Cookery' by 'A Lady' (Mrs. Maria Eliza Ketelby Rundell) (Rundell 1807);

ADELAIDE PUDDING. - E. R.

Break seven eggs into a deep pan, leaving out three of the whites. Put ten ounces of loaf-sugar in a pint of water; set it over the fire until the scum rises; pour it over the eggs; add a tea-spoonful of grated lemon peel, and the juice of a lemon. Whisk them for twenty minutes; shake in half a pound of flour; pour it into a tin, and put it into the oven immediately.






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