Batter Pudding, Boiled

Ingredients

• one ounce of melted butter
• three tablespoonfuls of flour
• a pint of milk
• three eggs
• a pinch of salt

Method

1. 1

   Get one ounce of melted butter.

2. 2

   Mix three tablespoonfuls of flour with a little milk, and thin it to a proper consistency with the rest of a pint, using it very gradually, that the batter may be quite smooth.

3. 3

   Stir in the butter in its dissolved state, and keep moving the batter while three eggs, which have been well beaten, are added.

4. 4

   A pinch of salt must not be omitted.

5. 5

   Put the mixture into a well-buttered basin; tie a cloth over it, and put it to boil at once.

Nutrition per serving

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 199. The excerpt below is the record exactly as published.

three eggs should be lightly added to it at the time of use. Batter Pudding, Baked, — Separate the yolks from the whites of four eggs, beat them well separately, and throw them in a basin together ; then mix them very gradually with six or eight oimces of flour, and a pinch or two of salt. Make the batter of the proper con- sistency by adding little more than a pint of good milk. Bake in a buttered dish for three-qu;iitci-s of an hour in a quick oven. This pudding is much improved by careful mixing. If the eggs, flour, and milk are not well blended together the pudding is often a failure. Pro- bable cost, 7d. or 8d. Sufiieient for foui' or five persons. Batter Pudding, Baked, and Apples. — Put one pound of apples peeled, quai'tered, and cored into a well-buttered dish, and throw over them enough sweet batter to fill it. Add a little pounded clove or grated lemon, and bake in a tolerably brisk oven. The apples will rise to the surface. When quite done, but before removing it from the oven, put on some small bits of butter, and sjjrinkle sugar thickly over the top. Any kind of fruit may be used for these puddings. Time to bake, one hour or more. Probable cost, 8d. Sufficient for six or seven persons. Batter Pudding, Boiled, — Get one ounce of melted butter. JMix three table-spoon- fuls of flom- with a little milk, and thin it to a proper consistency with the rest of a pint, using it very gradually, that the batter may be quite smooth. Stu- in the butter in its dissolved state, and keep mo^ang the batter while tkree eggs, which ha^-e been well beaten, are added. A pinch of salt

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