Minute Pudding

Ingredients

• one quart of milk
• a little salt
• four tablespoonfuls of flour
• three beaten eggs

Method

1. 1

   Let milk boil, add salt, then stir in flour and beaten eggs.

2. 2

   Cook for four or five minutes.

3. 3

   Serve with cream and sugar.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The century cook book (1894) by Jennie A. Hansey, page 86. The excerpt below is the record exactly as published.

four tablespoonfuls of flour and a little salt; stir all together and bake half an hour. Serve with sauce. Baked Rice Pudding. Put two cupfuls of rice into two quarts of milk and bake an hour. Beat together four eggs, two-thirds of a cupful of butter, two cupfuls of sugar; stir into the partially cooked rice, add more milk, if neces- sary, and bake another hour. Rice Pudding without Eggs. Put into a pudding dish one cupful of rice and three pints of milk, add one tea- cupful of sugar and bake for three hours; stir thoroughly every ten or fifteen minutes. This is sometimes called creamed rice. Snow Pudding. Pour one pint of boiling water over one-half box of gelatine, add the juice of one lemon, and one and one-half cupfuls of sugar. Strain, and when nearly cold stir in the whites of three eggs, beaten to a stiff froth. Serve with a boiled custard. Black Pudding. One cupful of molasses, one of butter, one of sugar, one of sour milk, three of flour, four eggs, one grated nutmeg, and one teaspoonful of soda. Beat the but- ter and sugar together, add the eggs and molasses, then the Puddings 149 sour milk and the soda dissolved in a little hot water, stir in the flour, put it in a buttered pudding dish, and steam two hours. Serve with wine sauce. Steamed Indian Pudding. Mix together two cupfuls of meal, one of flour, one of suet chopped fine, one of stoned raisins, one of molasses, one of sweet milk; add one-half teaspoonful of soda dissolved in a little hot water, and a pinch of salt. Put in a buttered pudding dish, and steam three hours. Egg Pudding. Take one quart of milk, put in a double boiler and let come to a boil; mix nine tablespoonfuls of flour with one pint of cold milk, and stir into the boiling milk and let it remain on the fire until well cooked. Beat the yolks of twelve eggs, six tablespoonfuls of sugar, and three of melted butter. Take the boiler from the fire and stir in the eggs, sugar, etc., beat the whites of the eggs and stir them in. Butter a pudding dish, pour in the mixture, set the dish in a pan of hot water, put the whole in the oven and bake in a moderate oven for one hour. Serve with sauce. Cabinet Pudding. Take a two quart pudding dish and cover the bottom with a layer of stale cake, sprinkle over it a spoonful of chopped citron and bits of butter, then another layer of Cabinet Pudding, cake, citron and butter, util the dish is two- thirds full. Beat together three eggs, a wineglassful of brandy, the rind and juice of a lemon, a half cupful of sugar, unless the cake is very sweet, and one quart of milk; pour over the contents of the pudding dish and bake one-half hour Baked Indian Pudding. Boil one quart of milk, and stir into it two-thirds of a cupful of meal and let it cook a few minutes, then take .from the fire, and when cool stir in one-half cupful of sugar, one-half cupful of molasses, one- 1 50 Puddings half cupful of butter, one ^gg, one teaspoonful of ginger, and one-half teaspoonful of cinnamon, and a pinch of salt. Put in a buttered pudding dish, and bake one hour. Minute Pudding. Let one quart of milk come to a boil, add a little salt, then stir into the milk four tablespoon- fuls of flour, and three beaten eggs

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