Name: Boiled Lemon Pudding
Cuisine: American
Ingredients: 1 cupful of chopped suet; 1 pint of bread crumbs; 1 lemon; 1 cupful of sugar; 1 of flour; 1 teaspoonful of salt and two eggs; 10 with the eggs and sufficient milk to make the pudding of the consistency of thick batter; 3 and a half hours

Original Recipe

Half a cupful of chopped suet, one pint of bread crumbs, one lemon, one cupful of sugar, one of flour, a teaspoonful of salt and two eggs, milk. First mix the suet, bread crumbs, sugar and flour well together, adding the lemon peel, which should be the yellow grated from the outside, and the juice, which should be strained. When these ingredients are well mixed, moisten with the eggs and sufficient milk to make the pudding of the consistency of thick batter; put it into a well-buttered mold and boil for three and a half hours; turn it out, strew sifted sugar over and serve warm with the lemon sauce, or not, at pleasure.

1 cupful of chopped suet
1 pint of bread crumbs
1 lemon
1 cupful of sugar
1 of flour
1 teaspoonful of salt and two eggs
10 with the eggs and sufficient milk to make the pudding of the consistency of thick batter
3 and a half hours

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1

Half a cupful of chopped suet, one pint of bread crumbs, one lemon, one cupful of sugar, one of flour, a teaspoonful of salt and two eggs, milk.
2

First mix the suet, bread crumbs, sugar and flour well together, adding the lemon peel, which should be the yellow grated from the outside, and the juice, which should be strained.
3

When these ingredients are well mixed, moisten with the eggs and sufficient milk to make the pudding of the consistency of thick batter; put it into a well-buttered mold and boil for three and a half hours; turn it out, strew sifted sugar over and serve warm with the lemon sauce, or not, at pleasure.

Original Recipe

Ingredients

Instructions