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Hasty Pudding (another way)
From Cassell's dictionary of cookery, 1892
Serves 3
Probable cost, 10d. Sufficient for five or six persons.
Presented as published in 1892. 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
Nutrition per serving
518Calories
25 gProtein
70 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories518 kcal
Protein25 g
Carbohydrates70 g
Fiber0 g
Sugars12 g
Total Fat15 g
Saturated Fat6.6 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol277 mg
Sodium189 mg
Potassium560 mg
Calcium351 mg
Iron5.4 mg
Magnesium57 mg
Phosphorus460 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D3.7 mcg
Vitamin C0 mg
Vitamin A185 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B121.9 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1 mg
Niacin (B3)5.4 mg
Folate152 mcg
Choline239 mg
Caffeine0 mg
Water273 g
Estimated from matched ingredients across 3 servings.
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.
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, and serve immediately. Unless the milk is quite boiling when the flour is first put in no amoimt of boiling afterwards will prevent the pudding tasting pasty. Treacle, sugar, thick cream, or jam may be eaten with this pudding. Probable cost, 6d. Sufficient for five or six persons. Hasty Pudding (another way).— Begin as in the last recipe. When the flour has been well mixed with the milk, add four well- beaten eggs. Beat all over the flre five minutes longer, and serve as before. Time, a quarter of an hour after the milk boils. Probable cost, lOd. Sufficient for five or six persons. Hasty Pudding, Baked.— Mix two ounces of flour in a pint of boiling milk. Beat it over the fire till it is as stifP as batter, then pour it out, sweeten and flavour according to taste, and add an ounce of fresh 'kuttor. When cold, stir in three well-beaten egg-s. Spread a little marmalade or jam at the bottom of a dfeep pie-dish. Pour in the mixture and bake in a good oven. Time, half an hour to bake. Probable cost, 6d. Sufficient for three persons. Hasty Pudding, Oatmeal {se^ Oat- meal Hasty Pudding). Hasty Pudding, or Farmer's Rice. —Mix a well-beaten egg with as much flour as it will moisten
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