Hasty Pudding

Ingredients

• 3 tablespoonfuls of cornflour
• 1 quart of milk
• 1 teaspoonful of salt
• 1 tablespoonful of butter

Method

1. 1

   Stir cornflour into a little cold milk.

2. 2

   Put salt into boiling milk, bring it to boil, and pour it over the cornflour.

3. 3

   Return to the saucepan, and boil, stirring frequently, for half an hour; then add butter.

4. 4

   Serve at once, in a deep dish, with sugar or preserves.

Nutrition per serving

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 71. The excerpt below is the record exactly as published.

Hasty Pudding. — Stir 3 tablespoonfuls of cornflour into a little cold milk. Put 1 teaspoonful of salt into 1 quart of milk, bring it to boil, and pour it over the cornflour, when well mixed. Return to the saucepan, and boil, stirring frequently, for J hour ; then add 1 table- spoonful of butter

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