These themed recipes are for dishes cooked in England and Continental Europe during the late 1800s.

• Yolks of 4 eggs
• 4 oz (113 g) of pounded sugar
• 1 lemon
• ¼ lb (113 g) of butter
• puff-crust

Method: Beat the egg yolks to a froth. Mix with them the sugar and warmed butter, stirring these ingredients well together, then add the grated rind and strained juice of the lemon. Line a shallow dish with puff pastry and pour in the mixture. Bake in a moderate oven for 40 minutes. Turn the pudding out of the dish, strew over it sifted sugar, and serve.

This recipe is in the public domain and may be used freely.

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