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Light Pudding
From Mrs. Maclurcan's cookery book, 1899
Serves 1
Presented as published in 1899. 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
As published
This recipe was extracted from Mrs. Maclurcan's cookery book (1899) by H. Maclurcan, page 57. The excerpt below is the record exactly as published.
LIGHT PUDDING. 3^penhy sponge cakes The peel and slice of half a 1 ^gg lemon Small piece of- butter A jittle sugar Milk. Mode.— -Soak the cakes in sufficient milk and mi^ them -with the above ingredients ; beat 1all together ; bake in k quick oven. 311— ANO^HEE LIGHT PUDDING. Mode'. — Put half a pint of fjresh milk into a saucepan to boil,, beat one egg (^the yolk and white well together), add to this a tablespoonful of flour and a pinch of salt ; beat the egg and flour with sufficient cold milk to make a batter, pour all this to the boiled milk ; keep stirring until well Boiled^in the saucepan. Turn out on a dish and serve hot. SAUCES. 312— WHITE SAUCE. ^ pt. of milk Salt and pepper to taste 1 dessertspoonful of flour A small piece of butter
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