SWISS PUDDING
Six large sponge-cakes, milk, lib of apples, weighed after they are cut up, sugar, lemon Butter a piedish, and fill it with altarnat-j layers of slices of sponge-cakes, moistened with ruilk, and thin slices of apples. Let the top layer be of sponge-cake, put in sugar and lemon juice on each layer, and bake m a moderate oven for an hour.
Lemon Sauce for Swiss Pudding. — Boil the grated rind and juioe of one lemon with Goz of sugar and a teacnpful of watsr. When the sugar is dissolved, take the saucepan from the fire and stir in slowly two well-beaten eggs. Stir over the fire for five minutes, but do not allow it tj boil; turn out and serve.
Permanent link to this item
https://paperspast.natlib.govt.nz/newspapers/OW19051011.2.260.6
Bibliographic details
Otago Witness, Issue 2691, 11 October 1905, Page 67
Word Count
122SWISS PUDDING Otago Witness, Issue 2691, 11 October 1905, Page 67
Using This Item
Allied Press Ltd is the copyright owner for the Otago Witness. You can reproduce in-copyright material from this newspaper for non-commercial use under a Creative Commons New Zealand BY-NC-SA licence. This newspaper is not available for commercial use without the consent of Allied Press Ltd. For advice on reproduction of out-of-copyright material from this newspaper, please refer to the Copyright guide.
Log in