Friday, September 20, 2013

Lemon Pudding From Scratch - Recipe of the Day

English: Lemon velvet pudding in a Bulgarian p...
English: Lemon velvet pudding in a Bulgarian pottery bowl (Photo credit: Wikipedia)
One big lemon.
Sugar, six ounces.
Sweet almonds with 3 bitter ones, six ounces.
Six eggs.
Cook the lemon in water, for which two hours will be enough. Remove dry and rub through a sieve. Before rubbing, however, taste it, because if it has a bitter taste it must be kept in cold water until it has lost that unpleasant taste. Add the[Pg 143] sugar, the almonds skinned and ground very fine and the six yolks of the eggs. Beat the whites of the eggs and add them to the mixture that will then be put in a mold and baked like all other puddings.

This is how pudding used to be made.  Not with some easy mix.

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