Battle Pudding

Ingredients

• 1 cup flour
• 1 egg
• 4 cup milk
• 4 tablespoons water
• 2 teaspoons baking powder
• 1 teaspoon salt
• 2 cups coarsely chopped cold cooked meat
• 1 medium-sized potato
• 1 cup stock or hot water
• 1 tablespoon drippings
• 1 small onion

Method

1. 1

   Cut the meat into inch pieces.

2. 2

   Slice the onion and potato and fry in drippings until the onion is slightly browned.

3. 3

   Add the meat and stock or hot water.

4. 4

   Cook until the potato is soft but not crumbled; season with pepper and salt.

5. 5

   Thicken with a tablespoon of flour and turn into a pudding dish.

6. 6

   Make a batter by sifting together flour, baking powder, and salt; stir in the egg and milk mixed with water.

7. 7

   Beat until free from lumps, then pour over meat and vegetables in the pudding and bake until brown.

Nutrition per serving

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 16. The excerpt below is the record exactly as published.

BATTLE PUDDING BATTER 1 cup flour 1 egg 4 cup milk 4 tablespoons water 2 teaspoons baking powder + teaspoon salt FILLING 2 cups coarsely chopped cold 1 medium-sized potato cooked meat 1 cup stock or hot water 1 tablespoon drippings Salt and pepper 1 small onion Any cold meat may be used for this. Cut it into inch pieces. Slice the onion and potato and fry in drippings until onion is slightly browned. Add the meat and stock, or hot water, or dissolve in hot water any left-over meat gravy. Cook all together until potato is soft, but not crumbled; season with the pepper and salt. Thicken with a tablespoon of flour and turn into a pudding dish. Make a batter by sifting together flour, baking-powder and salt; stir in the egg and milk, mixed with the water. Beat hard until free from lumps, then pour over meat and vegetables in the pudding and bake until brown. CHINESE MUTTON 1 pint chopped cooked mutton 4 teaspoon pepper 1 head shredded lettuce 1 tablespoon fat 1 can cooked peas 4 cups broth 1 teaspoon of salt Cook 15 minutes. Serve as a border around rice. AND HOW TO COOK THEM 43 SHEPHERD’S PIE 2 cups chopped cooked mutton 2 cups hominy 1 teaspoon salt

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