Hasty Pudding

Ingredients

• Put a pint and a half of milk into a saucepan
• add a pinch of salt
• about Y2 lb. of flour
• 2 or 3 ozs. of fresh butter

Method

1. 1

   When the milk is boiling, sprinkle flour while beating with a fork.

2. 2

   Continue until thick, boil for five or six minutes, then serve with butter.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 350. 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 in the right, to keep the flour from getting in lumps. Con- tinue until the pudding is like a stiff, thick batter, which it will be when about Y2 lb. of flour has been used. Let it boil five or six minutes longer, beating it all the time ; then turn it into a dish with 2 or 3 ozs. of fresh butter

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