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Canary Pudding

Puddings

Steamed sponge pudding made with melted butter and slightly flavoured with lemon (Mrs.B, etc)


Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

CANARY PUDDING.
1258. INGREDIENTS: The weight of 3 eggs in sugar and butter, the weight of 2 eggs in flour, the rind of 1 small lemon, 3 eggs.
Mode: Melt the butter to a liquid state, but do not allow it to oil; stir to this the sugar and finely-minced lemon-peel, and gradually dredge in the flour, keeping the mixture well stirred; whisk the eggs; add these to the pudding; beat all the ingredients until thoroughly blended, and put them into a buttered mould or basin; boil for 2 hours, and serve with sweet sauce.
Time: 2 hours. Average cost: 9d.
Sufficient: for 4 or 5 persons.
Seasonable: at any time.




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