Presented as published in 1907. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Batter Pudding
From Fruit recipes, 1907
Serves 4
Sufficient for four people.
A modern interpretation · AI-generated from the original record
Ingredients
- a pint of cold milk
- two eggs
- a little salt
- four tablespoons of flour
Method
Mix the cold milk with the eggs, salt, and flour.
Bake in a buttered dish for thirty-five minutes or boil in a close-covered mould in rapidly boiling water for two hours.
As published
This recipe was extracted from Fruit recipes (1907) by Berry, Riley Maria Fletcher Mrs., page 9. The excerpt below is the record exactly as published.
BATTER PUDDING This is an old-fashioned foundation batter pudding which may be used plain with a fresh or stewed fruit sauce or the fruit cooked with the pudding. The pudding may be baked in a buttered dish for thirty-five minutes or boiled in a close-covered mould in rapidly boiling water for two hours. To a pint of cold milk allow two eggs, a little salt, and four tablespoons of flour
Cook this with the app: pantry check, scaling, and the assistant.