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Lemon Pudding
from Mrs. Gardiner’s 1763 Receipt Book, Boston
Puddings were a common food item in colonial times. Several listed in Mrs. Gardiner’s book are Flour and Bread pudding, Orange pudding, Bread pudding, Tansey pudding, Quaking pudding and three different Lemon puddings. They were baked in bowls, boiled in bags and placed in pie crusts.
This Lemon pudding recipe is a slightly modified version of Mrs. Gardiner’s original. It is unusual in that is has no flour or bread in it. There were no instructions with this recipe. The
instructions were adapted from other similar recipes. It is delicious.
Yolks of 8 eggs Oven 350 degrees
Whites of 4 eggs
1 Lemon, grate rind and juice
1 cup of White Sugar
1 Stick of butter (unsalted), softened
Cream butter and sugar together; whip egg yolks and add to butter and sugar mixture, add lemon rind and juice, mix well, set aside. Clean beaters and whip egg whites until stiff but not shinny. Fold a small amount of batter into the whipped egg whites. Then fold together the rest of the batter into the egg whites. Pour into a well greased 1 1/2 quart glass or ceramic dish. Rises while baking, sinks after taking out of oven.
Bake 30 minutes.
