Milk Pudding

Ingredients

• 2 oz. of starchy food
• 1 pint of milk

Method

1. 1

   Impress on the children the proper proportion of starchy food to milk.

2. 2

   Weigh and measure the exact amounts.

3. 3

   Slow, long cooking is key for milk puddings.

4. 4

   If the tops brown before the inside is cooked, remove from the oven and stand in a tin of water on the stove to continue cooking.

As published

This recipe was extracted from Instruction in cookery (Methuen's text-books, Thompson) (1908) by A. P. Thompson, page 19. The excerpt below is the record exactly as published.

milk pudding. In this lesson it is well to impress on the children’s minds the proper proportion of 2 oz. of starchy food to 1 pint of milk

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