¹⁄₂ cup butter
⁷⁄₈ cup flour
2 cups milk
Grated rind of one lemon
5 eggs
¹⁄₃ cup powdered sugar
Cream the butter, add the flour, gradually; scald the milk with the
lemon rind, add it to the first mixture and cook it five minutes over
hot water. Beat the yolks of eggs until they are thick, add the sugar,
gradually, and combine these with the cooked mixture; cool it and cut
and fold in the stiffly beaten whites of eggs. Turn it into a buttered,
one-quart mould, boil it in a large cooker-pail of water for twenty
minutes, then put it into a cooker for three hours.
Serves six or seven persons.