Home › The Principles of Cookery › Canary Pudding

Canary Pudding

Beat up four ounces of butter before the fire until it is nearly melted; dredge in half a pound of flour and a quarter of a pound of castor sugar, and add four eggs well beaten. Chop up some candied lemon-peel very fine, and add it to the mixture, with the juice of half a lemon. Pour into a buttered mould, and steam or boil for two hours. Probable cost, 8d.