Hasty Pudding, Baked

Ingredients

• two ounces of flour
• a pint of boiling milk
• an ounce of fresh butter
• three well-beaten eggs

Method

1. 1

   Mix flour in boiling milk, beat until stiff, sweeten and flavour to taste, then add butter.

2. 2

   When cold, stir in the eggs, spread jam at the bottom of a pie-dish, pour in the mixture, and bake in a good oven.

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.

e 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

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