Cream Pudding

Ingredients

• One quarter pound butter
• two tablespoonfuls arrowroot
• one quart milk
• four eggs
• two ounces sugar
• one salt-spoonful grated nutmeg

Method

1. 1

   Moisten arrowroot with a little milk, then add nutmeg and butter.

2. 2

   Boil the remaining milk and pour over the mixture, stirring well.

3. 3

   Beat eggs with sugar until light, mix all ingredients, and pour into a pie-dish.

4. 4

   Bake in a moderate oven for twenty minutes.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 109. The excerpt below is the record exactly as published.

Cream Pudding.— One quarter pound butter, two table- spoonfuls arrowroot, one quart milk, four eggs, two ounces sugar, one salt-spoonful grated nutmeg

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