Scurvy (Baked Lemon) Pudding

Baked Lemon Pudding(Scurvy Pudding, an old Nickerson favourite)

2 tbsp. butter
1 c. sugar
5 tbsp. flour
1 ½ c. milk
¼ tsp. salt
3 tbsp. lemon juice
rind of 1 lemon
2 eggs, separated

Beat egg whites until stiff.
Cream butter, add sugar and mix well. Add flour, salt, lemon rind and juice, and beaten egg yolks.
Fold in stiffly beaten egg whites.
Pour into a pudding dish in a pan of hot water.
Bake in a moderate oven for 40 minutes

Lemon (Scurvy) Pudding for 10

6 eggs, separated

3 lemons—juice (about 9 tbsp or a little more than ½ c.) and rind

4 ½ c milk

2 ¼ c sugar

1  1/8  c. butter

1 c flour

½ tsp salt

Beat egg whites until stiff.
Cream butter, add sugar and mix well. Add milk, flour, salt, lemon rind and juice, and beaten egg yolks.
Fold in stiffly beaten egg whites.
Pour into a 9x13 inch dish in set in a pan of hot water.
Bake at 375 for about 45 minutes until golden.