Batter Pudding (Boiled)

Ingredients

• ly cups flour
• 1 teaspoon Royal Baking Powder
• y teaspoon salt
• 1 tablespoon butter
• 10 drops extract nutmeg
• 2 eggs
• 1 pint milk

Method

1. 1

   Sift flour, salt, and powder together; rub in butter cold; add beaten eggs and milk; mix into batter as for muffins; pour into well-buttered mold; set in saucepan with boiling water 1/2 up sides of mold; steam one hour, and serve with spice sauce.

Nutrition per serving

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 44. The excerpt below is the record exactly as published.

y teaspoon salt, 2 tablespoons milk. Sift 1 cup flour with 1 scant teaspoon Royal Baking Powder, add egg mixture, and more flour if necessary to make thick batter. Drop by half teaspoonfuls in boiling soup; cover, cook 10 minutes. Dumplings for Stews. — Mix and sift 1 pint flour, 2 teaspoons Royal Baking Powder, y teaspoon salt. Mix to soft dough with milk. Turn on board, roll out 1 inch thick, cut in small circles. Roll each in flour, drop on top simmering stew. Cover, cook 20 minutes without opening pot. Suet Dumplings. — 1 cup bread crumbs, 2 tablespoons finely chopped beef suet, whites and yolks 2 eggs beaten separately, y tea¬ spoon salt, 1 teaspoon Royal Baking Powder sifted with 1 cup flour, sufficient milk to mix to stiff paste. Flour hands and make into balls. Wring small cloths in hot water, dust with flour, lay ball in each and tie, leaving room to swell. Cook in rapidly boiling water 45 minutes, and serve with liquid sauce (see Sauces''. Puddings APPLE AMBER. — Cover bottom of bak¬ ing dish with water about y inch deep; pare and slice rather tart apples quite thin, lay slices in dish with sugar sprinkled between layers, filling dish to within an inch of top, finishing by a sprinkling of sugar and bits of butter dotted over. Bake in moderate oven till apples can be pierced with broom straw. Leave in dish and serve cold with whipped cream or boiled custard. This is much more delicate than the usual apple sauce. Apple Pudding. — 12 or 14 apples, peeled, cored and sliced, 1 teaspoon extract nutmeg, 1 y cups sugar. Pack apples in deep earthen¬ ware dish, add sugar, y cup water with ex¬ tract. Cover with paste made from Short Cake No. 1 receipt. Pinch closely to edge of dish with thumb or pastry iron. Bake In a moderate oven; serve with rich cream. Batter Pudding (with Fruit). — 1 cup flour, 1 teaspoon Royal Baking Powder, pint milk, 4 eggs, 2 cups any kind of fruit pre¬ pared as usual, ly cups sugar. Sift flour, sugar, and powder together, add eggs, beaten, milk, and fruit; pour into well-buttered pudding-dish, bake in quick oven 40 min¬ utes; serve with wine sauce. Batter Pudding (Boiled). — ly cups flour, 1 teaspoon Royal Baking Powder, y tea¬ spoon salt, 1 tablespoon butter, 10 drops ex¬ tract nutmeg, 2 eggs, 1 pint milk

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