Lemon Pudding Recipe 1352.
Ingredients.—-The rind and juice of two large lemons, half a pound of sugar, quarter of a pint of cream, the yolks of eight eggs, two ounces of almonds, half a pound of butter,melted.
Method.—-Mix the sugar with the cream, and add the yolks of eggs and the butter, which should be previously warmed. Blanch and pound the almonds, and put these with the grated rind and strained juice of lemons to the ingredients. Stir all together; line a dish with puff-pastry, put in the mixture, and bake for one hour. Add fruit on top to decorate.
This Almond Cake Recipe is from the Mrs Beaton 1887 Household management book.She has some great recipes in it, and lots of household tips on how to run a home in Victorian Britain 1887. I will be concentrating on the recipes from this book in my next posts. I hope you all enjoy them.
Almond Cake Recipe 1865
Ingredients–half a pound of sweet almonds, 1 oz of bitter almonds, 6 eggs, 8 tablespoonfuls of sifted sugar, 5 tablespoonfuls of fine flour, the grated rind of 1 lemon, 3 oz of butter.
Method—–Blanch and pound the almonds to a paste; separate the whites from the yolks of the eggs; beat the later, and add to the almonds. Stir in the sugar, flour, and lemon -rind; add the butter, which should be beaten to a cream; and when all these ingredients are well mixed, put in the whites of the eggs, which should be whisked to a stiff froth. Butter a cake mould, put in the mixture, and bake in a good oven from 1 to 2 hours.