3/4 cup sugar
1/4 cup all purpose flour
1 dash salt
3 tbsp butter, melted
1 1/2 tsp lemon peel, shredded fine
1/4 cup lemon juice
3 egg yolks, beaten
1 1/2 cup milk
3 egg whites
Directions
Preheat the oven to 350 degrees. Combine the sugar, flour and salt in
a large bowl. Stir in the melted butter, lemon peel and lemon juice.
Combine the egg yolks and milk in a small bowl. Add to the flour
mixture. Beat the egg whites using an electric mixer until stiff
peaks form. Gently fold the egg whites into the lemon batter. Turn
into an ungreased (8"x8"x2") baking pan. Place inside a larger pan on
a rack in the oven. Pour hot water to a depth of 1" into the outer
pan. Bake until the top of the cake is golden and springs back when
touched (35-40 minutes). Serve warm or cold in individual dessert
dishes.
Servings: 6 servings
Lemon Pudding Cake 2 Recipe brought to you by Recipe Ideas
Categories: Cake; Dessert; Fruit
The History of Recipes
Recipes as a concept can be traced back into antiquity, at least as far back as the Egyptians, and maybe even further. Having said that, generally, these old cook books were just primitive pictorial, hieroglyphic or cunieform recipes for preparing food.
In an interesting twist, the oldest recipe found, according to academics are a few stone tablets in Sumerian which show the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making people feel exhilarated and blissful. Progressing into Roman times 25BC a man called Apicius compiled a collection of documents detailing recipes cooked by wealthy roman citizens. In his works, he tells us how the roman meals were separated into appetizers, main meal and afters, a very modern way of dining. This early Roman chef tells us how the Roman cooks used many different aromatic flavours, including a few that will be familiar to modern cooks for example thyme, mint and parsley. Later on, in the 15th century, the Crusaders brought back many foods, spices and herbs from the East, including spices such as parsley and basil. These new foods and spices created an eruption in manuscripts on food, the majority of which are now in private collections. Over the succeeding few hundred years, the powerful families of Europe competed to offer the best banquets, and as a result chefs and their recipe collections were much in demand. Nevertheless, it was during the 19th century that formal cookery and cookery books rose to prominence. Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, devoted their lives to collating, trying out, and publishing recipes of the day. The TV revolution brought us TV cookery programs and the spin-off recipe books. Which pretty much brings us to the present day and the invention of computers and the internet, permitting us all to access thousands of recipes like those on our site. |
We hope you enjoy this Lemon Pudding Cake 2 recipe.
