(Recipe #17, page 156)
Ingredients: 7 ounces of very fine flour [approx. 1-2/3 cups], 12 eggs, ½ pound of butter, ¼ pound of sugar [1/2 cup], the grated rind of a lemon, 3/8 quart of milk [1-1/2 cups].
To make this delicious pudding successfully, when stirring the dough follow the instructions for a currant pudding, noting the comments in no. 1. Boil it vigorously without interruption for 2–2½ hours, and serve it with a good mousseline, claret, or fruit sauce. Delicate sauces are not suitable.
Note: as is always true, but especially in this case, the pudding must be put in the mold immediately and set in the boiling water.
Translated by David Green.