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Baked Batter Pudding
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 335. The excerpt below is the record exactly as published.
Baked Batter Pudding1.— Beat separately the yolks and whites of three eggs, then mix three tablespoonfuls of flour with half a pint of milk, a morsel of butter, and a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.