Jenny Linds

Ingredients

• One tumblerful milk
• the same of flour
• half a teaspoonful salt
• one egg

Method

1. 1

   Beat the egg, stir in half the milk, then add salt and flour, and beat all together.

2. 2

   Add the rest of the milk and bake in patty-pans.

Nutrition per serving

As published

This recipe was extracted from Six little cooks (1910) by Elizabeth Stansbury Kirkland, page 47. The excerpt below is the record exactly as published.

Jenny Linds," said she. " Oh, what are they? give us the receipts!" cried Grace, pulling out her note book and writing down No. 124 — MINUTE PUDDING. Boil a pint of milk with half a teaspoonful of salt. As soon as the milk begins to rise, stir in one pint of flour. When it is thoroughly mixed it is ready to serve. " But the best part of it is the sauce," said Ehoda. No. 125 — LEMON SAUCE. One large cup sugar and small half cup butter creamed together, one well-beaten egg stirred in, all the juice and half the grated peel of a lemon, a small teaspoonful nut- meg; beat hard ten minutes, and add three tablespoon- fulB boiling water, one at a time. Heat the sauce over steam, but don't boil it. AUNT JANE'S COOKING GLASS. 141 " You have to make the sauce first, and then keep it hot over the steam of the tea-kettle," said Rhoda, " 'cause the pudding must be served the minute it's done." " Now for the Jenny Linds," said Grace. No. 126 — JENNY LINDS. One tumblerful milk and the same of flour, half a tea- spoonful salt and one egg

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