Brown Cap Pudding

Ingredients

• one quart of milk
• four eggs
• half a cupful of flour
• one-fourth of a teaspoonful of salt
• half a teaspoonful of baking-powder

Method

1. 1

   Beat the yolks of the eggs until light, add half the milk, pour over flour and beat to a smooth paste.

2. 2

   Add remaining milk and salt.

3. 3

   Beat egg whites to a stiff froth and fold in.

4. 4

   Sift baking powder over the mixture and beat thoroughly.

5. 5

   Pour into a buttered dish and bake in a moderate oven for an hour.

6. 6

   Serve with brown cap sauce.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 326. The excerpt below is the record exactly as published.

Brown Cap Pudding. For a pudding sufficiently large for six persons use these materials : one quart of milk, four eggs, half a PUDDINGS. 623 cupful of flour, one-fourth of a teaspoonful of salt, and half a teaspoonful of baking-powder. Beat the yolks of the eggs until light, and add to them half a cupful of the milk. Pour this mixture on the flour, and beat to a smooth paste. Now add the remainder of the milk, and the salt. Beat the whites of the eggs to a stiff froth, and add them also. Sift the baking-powder over the mixture, and then beat thor- oughly. Pour the batter into a buttered dish that holds about two quarts, and bake in a moderate oven for an hour. . Serve with brown cap sauce. Sponge Batter Pudding. This is a delicate pudding, especially nice when accom- panied with cream sauce. Put half a pint of milk on to heat in a double-boiler, and meanwhile mix another half- pint with a generous half-cupful of flour,

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