Batter Pudding

Ingredients

• 1 pint flour
• ½ cup sugar
• 1 pint milk
• 6 eggs, beaten separately
• 1 even teaspoon salt

Method

1. 1

   Add a pint of cream just before baking.

2. 2

   Bake about one hour.

Nutrition per serving

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 59. The excerpt below is the record exactly as published.

even teaspoons salt ^ of a nutmeg 3 tablespoons brown sugar 4 eggs Put the milk over to boil, wet the corn meal with the cold water, and as soon as it boils stir in the corn meal, salt and suet, boil fifteen minutes, stirring all the time. Chop the suet very fine, taking all the skin off. Take it off of ]the fire, put in one-half cup of cold milk, the sugar, molasses — stir the soda into the ino- lasses — add the spices, beat the yolks well and beat in lastly the stiff beaten whites. Butter a two-quart pan and bake immediately over one hour. When done The Queen Cook Book 153 there wfll, be whey ivt the center; Let ft cool a little. Serve with creim; Ground Rice Pudding. % pound rice flour 3 tablespoons butter 2 quarts milk % cup sugar 8 ^gs, salt I lemon, or essence lemon Wet the rice flour with one pint of the cold milk, add salt, and pour into the three pints of boiling milk, boil it five minutes to cook the rice, stirring well. Stir the butter and sugar to cream, then add the beaten yolks of the eggs and stir it in the rice, add the grated rind and juice of the lemon or essence, as you choose; the whites, last, beaten to a stiff froth. Bake thirty minutes. When biked, can add a spread o# jell and a meringue if you like. Cream sauce. Batter Pudding. I pint flour % cup sugar 1 pint milk 6 eggs, beaten separately

Cook this with the app: pantry check, scaling, and the assistant.