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Francatelli’s Lemon Pudding

A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).

A historical recipe

La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From La cuisine creole, by Lafcadio Hearn (1885). Digitised by Project Gutenberg, eBook #75027 (https://www.gutenberg.org/ebooks/75027). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

United States. Associated with United States by the book is about Louisiana Creole cookery (Cooking, Creole); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.

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Ingredients

Method

  1. The juice and grated rind of six lemons, a pint of milk or cream, six ounces of sponge cake or macaroons, eight yolks, and the whites of four eggs (whipped to a froth), one pound of sugar, and a little salt.
  2. Mix in a basin, and work all these materials together for at least ten minutes.
  3. Put a border of puff paste around a pie-dish, then pour in the batter;
  4. strew cut-up almonds over it, and bake.
  5. Sift powdered sugar over it, and serve.