Minute Pudding

Name: Minute Pudding
Yield: 2 servings
Ingredients: Put over the fire, in a porcelain kettle, one quart of new milk; put in a teaspoonful of salt; stir in a teacup of flour; and two well beaten eggs; stir in another teacup of sifted flour

From Temperance cook book, 1887

Serves 2

Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 84. The excerpt below is the record exactly as published.

MINUTE PUDDING. Put over the fire, in a porcelain kettle, one quart of new milk, and when it comes to a boil, put in a teaspoonful of salt, and stir in a teacup of flour and two well beaten eggs; let it boil one minute, then stir in another teacup of sifted flour

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