Egg Pudding

Ingredients

• three eggs
• as much sifted flour as will make them very thick
• a quart of milk
• 1/2 lb. of butter
• season it to your taste with sugar
• salt
• nutmeg
• Currants will improve it

Method

1. 1

   Beat eggs and mix with flour.

2. 2

   Heat milk and butter, stir in beaten eggs, and boil until smooth and thick.

3. 3

   Season to taste.

4. 4

   Bake for half an hour and serve with wine sauce.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 346. The excerpt below is the record exactly as published.

/z lb. of butter, two eggs, two teaspoonfuls of bak- ing-powder, and currants and raisins. Bake half an hour. Cranberry Pudding, Baked. — Beat together one cupful of sugar and two table-spoonfuls of butter, then add two eggs well beaten and one cupful of milk. To this add three cupfuls of flour and two teaspoonfuls of bak- ing - powder sifted together. Then add one and a half cupfuls of cranberries. Pour into a buttered pudding -dish and bake in a mod- erate oven. Serve hot with cranberry sauce. Cranberry Pudding, Boiled. — One pint of milk, four eggs, and flour enough to make a thick batter ; then add one pint of cranberries ; pour into a pudding-bag and boil two hours. Eat with a very rich sauce. Custard Pudding, Baked. — Take as many eggs as will when level cover the bottom of the dish in which you intend to bake the custard. Break each one into a separate cup before it is mixed with the rest, to insure the quality of the eggs. Beat them a minute or two, but not too much, or the custard will be watery. Fill the dish with milk, sweeten liberally, and add a pinch of salt. Flavor with brandy, lemon, almond, vanilla, rose-water, or orange-water. Stir all together. Grate a little nut- meg on the top, and bake in a mod- erate oven. As soon as the custard is set it is done enough. Time to bake, about half an hour. Custard Pudding, Boiled. —Make a pint of custard with half a pint of milk and three eggs. Flavor and sweeten it liberally, or the pud- ding will be insipid. Put it into a 307 Dandy Pudding PUDDINGS, ETC Frozen Pudding buttered basin which it will quite fill, cover it with a piece of buttered paper, and tie it in a floured cloth, then steam it gently until done. Keep moving it about in the sauce- pan for the first few minutes, that it may be well mixed. It must not cease boiling after it is once put in. Serve with wine sauce or a little jam. A large pudding may be made with very little more expense by adding another egg, another half- pint of milk, and a table-spoonful of flour. Time, forty minutes to steam. Dandy Pudding. — The yolks and whites of four eggs beaten separately, five table-spoonfuls of white sugar, to be added to the whites after they are well beaten, so that they will stand alone. Four heaping table-spoonfuls of brown sugar must be beaten into the yolks with two table-spoonfuls of corn-starch. Pour over the yolks one quart of boiled milk, stirring until well mixed. Any flavoring may be used to taste. The whites are to be put on top and browned. Dumplings. — See recipes on pages 319, 320. Egg Pudding. — Beat three eggs, and put in as much sifted flour as will make them very thick. Set a quart of milk and lb. of butter over the fire ; then beat two eggs, and stir them into the milk, contin- uing to stir till it boils ; then add the three eggs, and let it boil until it is quite smooth and thick. Take it off the fire, and season it to your taste with sugar, salt, and nutmeg. Cur- rants will improve

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