Baked Flour Pudding, No. 1
From The economical cook book, 1905
Serves 6
Presented as published in 1905. 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 The economical cook book (1905) by Sara T. Paul, page 85. The excerpt below is the record exactly as published.
a pint of flour with a small teaspoonful and a half of cream of tarter sifted in it^ add OOOKEhT FRK.M EXPERIENCE, ft tablespoonful of melted butter, & half teacup of sugar, and a ooffeecup of buttermilk or sweet milk, with a small teaspoon of soda dissolved in it. Bake half an hour in a Turk's head, and serre hot with wine-sauce. * Baked Flour Pudding, Vo. 3. Five eggs beaten separately yery light, and then together, nine tablespoonsful of flour, measured first, and then sifted, a little salt, and a quart of milk ; mix the flour anu milk into the beaten eggs. Bake half an hour in a buttered pudding-dish. * Baked Indian Pudding. Boil a pint of milk, and pour it gradually on a large teaeup of Indian meal, stirring all the time ; oool it, and add three eggs beaten light, a tablespoonful of flour, half a cup of sugar, half a teaspoonful of ginger, one of cinnamon, a little salt, and a pint more milk, cold. Bake in a buttered pudding>dish an hour and a half Black Pudding Six eggs, one pint of molasses, two-thirds of a cup of sugar, one cup of flour, a tablespoon^! of butter, a half of a nutmeg grated, and a teaspoonful of soda. Beat the eggs, butter and sugar together, dissolve the spda in a tablespoonful of hot watery and beat it into the molasses until it foams ; add all together, beat well, and boil one hour in a pudding-mould, cloth or bag. Serve with winesauce. * Boiled Batter Pudding. Beat three eggs very light
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Cook this with the app: pantry check, scaling, and the assistant.