vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Hasty Pudding
From A year's cookery, 1880
Serves 2
Treacle or sugar and cream may be eaten with this pudding.
Presented as published in 1880. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from A year's cookery (1880) by Phillis Browne, page 109. The excerpt below is the record exactly as published.
Hasty Pudding. — ■ Put as much milk as will be required into a saucepan with a pinch of salt. Let it boil up, then sprinkle flour slowly in with the left hand, at the same time stirring the pudding briskly with a spoon held in the right hand. If any lumps collect, draw them to the side of the fire and press them out with the back of the spoon. When the pudding is a thick paste, let it boil a minute or two longer, still stirring it, then put it into a pie-dish with a slice of fresh butter
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