Lemon Pudding Recipe

Take two large lemons; peel them thin, and boil them in three waters

till tender; then beat them in a mortar to a paste. Grate a penny roll

into the yolks and whites of four eggs well beaten, half a pint of milk,

and a quarter of a pound of sugar; mix them all well together; put it

into a basin well buttered, and boil it half an hour.

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