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Lemon Pudding

Beat the yolks of four eggs; add four ounces of white sugar, the rind of a lemon being rubbed with some lumps of it to take the essence: then peel, and beat it in a mortar with the juice of a large lemon, and mix all with four or five ounces of butter warmed. Put a crust into a shallow dish ; nick the edges, and put the above into it. When served, turn the pudding out of the dish.
1983

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