Savoy Pudding

Ingredients

•  Twelve eggs
•  Half a pound of sugar
•  Five ounces of butter
•  Two lemons 

Directions

1.  Take twelve eggs (all the whites taken out) and mix with half a pound of sugar.
2.  Whisk five ounces of butter until it's well creamed.
3.  Grate two lemons and juice one of those lemons.
4.  Mix all ingredients together.
5.  Bake in a thin paste. 

Source — Creole Cookery Book
Prepared by Aban Telfah
Louisiana Anthology
July 16, 2019