Lentil-Flour Pudding

Ingredients

• Three ounces of lentil-flour
• one pint of new milk
• three ounces of sugar
• one ounce of butter
• four eggs

Method

1. 1

   Set the milk on the fire; mix the flour with a little cold milk; then pour the boiling milk gradually upon it, stirring it till well mixed, adding the sugar, butter, a pinch of salt, a little powdered cinnamon and grated nutmeg; when cool, add the eggs, well beaten; bake in a buttered dish, in a moderate oven, and serve with sugar sifted over it.

As published

This recipe was extracted from Vegetarian cookery (1891) by Martha Brotherton, page 80. The excerpt below is the record exactly as published.

Lentil-Flour Pudding. Three ounces of lentU-flour, one pint of new milk, three ounces of sugar, one ounce of butter, and four eggs

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