Batter Pudding

Ingredients

• 1/2 pint flour
• 1 pint milk
• 1 heaped tablespoonful butter
• 6 eggs

Method

1. 1

   Beat flour and milk into a smooth batter.

2. 2

   Add beaten eggs and stir well, adding butter in tiny lumps.

3. 3

   Pour into a floured cloth bag, tie, and boil in water for one hour.

4. 4

   Serve hot with sauce.

Nutrition per serving

As published

This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 67. The excerpt below is the record exactly as published.

y 1 pint flour, 1 teaspoonful baking powder, % teaspoonful salt, rubbing in 4 heaped tablespoonfuls of lard (better still, half-and-half of butter and lard), and making into a soft dough with cold water. In doing this, observe the rules given under Biscuit. The above quantity is enough for a pie filling an 8x12 reflector pan. Roll the dough into a thin sheet, as thin as you can handle, and do the rolling as gently as you can. From this sheet cut a piece large enough for bottom crust and lay it in the greased pan. The sheet should be big enough to lap over edge of pan. Into this put your fruit (dried fruit ig 140 CAMP COOKERY. previously stewed and mashed), and add sugar and spice to taste. Then, with great circumspec- tion and becoming reverence, lay on top of all this your upper crust. Now, with your thumb, press the edges of upper and lower crust together all around, your thumb-prints leaving scallops around the edge. Trim off by running a knife around edge of pan. Then prick a number of small slits in the top crust, here and there, to give a vent to the stem when the fruit boils. Bake as you would biscuits. Note that this dough contains baking powder, and that it will swell. Don't give the thing a name until it is baked; then, if you have made the crust too thick for a pie, call it a cobbler, or a shortcake, and the boys, instead of laughing at you, will ask for more. Doughnuts. — Mix 1 quart of flour with 1 tea- spoonful of salt, 1 tablespoonful of baking pow- der, and 1 pint of granulated sugar, and I/2 nut- meg grated. Make a batter of this with 4 beaten eggs and enough milk to make smooth. Beat thor- oughly and add enough flour to make a soft dough. Roll out into a sheet ^ inch thick and cut into rings or strips, which may be twisted into shape. Fry in very hot fat; turn when neces- sary. Drain and serve hot. Suits und Knepp. — This is a Pennsylvania- Dutch dish, and a good one for campers. Take some dried apples and soak them over night. Boil until tender. Prepare knepp as directed for pot- pie dough, only make a thick batter of it instead of a dough. It is best to add an egg and use no shortening. Drop the batter into the pan of stewing apples, a large spoonful at a time, not fast enough to check the boiling. Boil about ^ BEVERAGES AND DESSERTS. 141 hour. Season with butter, sugar, and cinnamon. Fruit Cobbler. — Make up your dough as di- rected under Pie, excepting omit baking powder, and use % pound of mixed butter and lard to 2 pints flour. Mix with coldest spring water, and have your hands cold. After putting under crust in greased pan, pour in scant S pints of fruit, which may be either fresh, canned, or evaporated (soaked as explained under Dried Fruits), leav- ing out the free juice. Cover with upper crust, bake brown, and serve with milk or pudding sauce. Puddings are either baked in an oven or re- flector, or boiled in a cloth bag. Baked puddings are quickest and easiest to manage. A few ex- amples of simple puddings are given below. They may be varied indefinitely, according to materials available. Deep tin pudding pans are convenient to bake in. Snow may be substituted for eggs (see page 111). Rice Pudding. — Mix 1 pint cold boiled rice with 1 quart milk and sugar to taste. Put in a well- greased pan, dust nutmeg or cinnamon over the top, and bake slowly one hour. Seeded raisins are an agreeable addition, and a couple of eggs make the pudding richer. Mix them in before baking. To stone them, keep them in lukewarm water during the process. Fruit Pudding. — Line a deep dish or pan, well greased, with slices of buttered bread. Then put in a layer of fruit, dusting it with sugar and dotting with small lumps of butter. Repeat these alternate layers until the dish is full, the last layer being bread. Bake % to % hour, with moderate heat. Eat hot, with the sweet sauce given below. 142 CAMP COOKERY. Cottage Pudding. — 1 pint flour, y^ pint sugar, Yz pint milk, 3 heaped tablespoonfuls butter, 1 egg, 2 teaspoonfuls baking powder, Grated rind of a lemon. Mix thoroughly the flour and baking powder. Rub the butter and sugar to a cream, add the milk and egg beaten together; then the lemon rind. Add this to the flour and mix well. But- ter a pan well to prevent scorching and dredge it with flour or powdered bread-crumbs. Pour in the batter, and bake about half an hour in hot oven. A richer pudding is made by using one-half pound butter and two eggs. A cupful of stoned raisins, minced figs, or dates, added to the batter, converts this into a good fruit pudding. Nutmeg, cinnamon, or other flavoring may be substituted for lemon. Batter Pudding. — Yz pint flour, 1 pint milk, 1 heaped tablespoonful butter, 6 eggs

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