Mrs Beeton Canary Pudding
This is an
original Mrs. Beeton recipe taken from her famous book,
Beeton’s Book of Household Management. Both the quantities and text
have been reproduced as originally published, with the exception of a
little reformatting of the ingredient list to make it easier to follow.
1oz = 25g
1lb = 450g
1 gill =
1 teacup =
1 pint =
1 quart =
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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