Lich’s Pudding (Recipe From 1903)

Lich’s Pudding (from 1903) >>>

Dunstan Times, Issue 2208, 10 November 1903, Page 3

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A Lich’s Pudding (Metric Conversion)

• 28 grams of butter into 284 ml (half a pint) of cold water. Bring to a boil.

• When boiling, add 71 grams of flour (2.5 ounces), stirring quickly until the mixture leaves the sides of the pan and coats the spoon.

• Remove from heat and allow to cool slightly.

• Add 2 whole eggs and 1 egg yolk, one at a time.

• Add a pinch of salt and cayenne pepper.

• Then add 85 grams of grated Parmesan cheese (3 ounces).

• Beat well together.

• Rub through a colander with a jam-pot into boiling fat.

• Fry until light brown. Avoid overcrowding the pan.

• Serve very hot.