Batter Pudding

Ingredients

• One quart milk
• four eggs
• six ounces flour
• a little soda
• a little salt

Method

1. 1

   Mix the flour carefully with a little milk to avoid lumps.

2. 2

   Bake for twenty minutes and serve immediately.

Nutrition per serving

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 66. The excerpt below is the record exactly as published.

batter puddings particularly. For baked or 1 puddings, the molds, cups, or basins Bhould be alwayi tered before the mixture is put into them, and they b. be put into the saucepan directly they are filled. CHRISTMAS PLUM PUDDING. One pound butter, one pound suet, freed from si and chopped fine, one pound sugar, two and a half p< flour, two pounds raisins, seeded, chopped and dredged flour, two pounds currants, picked over carefully aftei are washed, one-quarter pound citron, shred fine, t eggs, whites and yolks beaten separately, one pint milk cap brandy, one-half ounce cloves, one-half ounce i Homas's Cook Book. 150 two grated nutmegs. Cream the batter and sugar, beat in the yolks when you have whipped them smooth and light; next put in the milk, then the flour, alternately with the beaten whites, then the brandy and spice, lastly the fruit, well dredged with floor. Mix all thoroughly wring oat your padding-cloth in hot water, floor well inside, poor in the mixture and boil five hours. BOILED BATTER PUDDING. Three eggs, one ounce butter, one pint milk, three table- spoonfuls floor, a little salt. Put the flour into a basin, and add sufficient milk to moisten it; carefully rub down all the lamps with a spoon, then pour in the remainder of the milk, and stir in the batter, which should be previously melted ; keep beating the mixture, add the eggs and a pinch of salt, and when the batter is quite smooth, pot it into a well-battered basin, tie it down very tightly, and pot it into boiling water; move the basin about for a few minutes after it is put into the Water, to prevent the flour settling in any part, and boil for one and one-quarter hoars. This pad- ding may also be boiled in a floured cloth that has been wetted in hot water; it will then take a few minutes less than when boiled in a basin. Send these pnddings very quickly to table, and serve with sweet sauce, wine sauoe, stewed fruit, or jam of any kind; when the latter is used, a little of it may be placed round the dish in small quantities, as a garnish. BATTER PUDDING. One quart milk, four eggs, six ounces floor, a little sods

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