Hasty Pudding

Ingredients

• a pint and a half of milk
• a pinch of salt
• about half a pound of flour
• two or three ounces of fresh butter

Method

1. 1

   Put the milk into a saucepan, add salt, and when boiling, sprinkle in flour while beating with a fork to prevent lumps.

2. 2

   Continue until thick, then boil for five or six minutes while beating.

3. 3

   Turn into a dish with butter and serve immediately.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 709. The excerpt below is the record exactly as published.

Hasty Pudding. — Put a pint and a half of milk into a saucepan, add a pinch of salt, and, when the milk is just boiling up, sprinkle some fine flour with the left hand, and beat well with a fork with the right, to keep the flour from get- ting in lumps. Continue until the pudding is like a stiff thick batter, which it will be when about haK a pound of flour has been used. Let it boil flve or six minutes longer, beating it all the time ; then turn it into a dish with two or three ounces of fresh butter

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