Invalid’s Pudding

Ingredients

• Half ounce of Flour
• Half ounce of Butter
• Flavouring
• One teaspoonful of Sugar
• Half gill of Milk
• Two Eggs

Method

1. 1

   Melt the butter, add the flour, mix, add milk and cook till thick.

2. 2

   Separate the yolks from the whites of the eggs.

3. 3

   Add only one yolk to the mixture in the pan, beat mixture well.

4. 4

   Add sugar and flavouring.

5. 5

   Beat the whites well to a stiff froth.

6. 6

   Stir lightly to the mixture, and pour all into a buttered tin, and steam gently for half an hour.

7. 7

   Serve with custard made from yolk of egg.

As published

This recipe was extracted from Artizan recipes (1896) by Clarke, Charles Mrs, page 22. The excerpt below is the record exactly as published.

Invalid’s Pudding. Ingredients. Half ounce of Flour. Half ounce of Butter. Flavouring. One teaspoonful of Sugar. Half gill of Milk. Two Eggs

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