Peetty Pudding

Ingredients

• One tablespoon flour
• one-half cup of cold milk
• the yolks of three eggs beaten
• one small cup sugar
• one quart of milk
• vanilla or rose flavoring
• a teaspoon of fine white sugar
• a small spoon of currant or other tart jelly

Method

1. 1

   Mix flour with cold milk and beaten yolks.

2. 2

   Heat a quart of milk in boiling water, stir in the mixture with flavoring until thickened.

3. 3

   Pour into a dish, top with beaten egg whites and jelly, and serve cold.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new home cook book (1896), page 79. The excerpt below is the record exactly as published.

PEETTY PUDDING. Mrs. Charles Bradbury. One tablespoon flour wet with one-half cup of cold milk, the yolks of three eggs beaten, one small cup sugar ; mix these together ; put one quart of milk in a kettle and set it in boiling water ; when the milk is at the boil- ing point, stir in the above mixture with vanilla or rose flavoring; stir till it begins to thicken, then take it off and let it cool a little ; pour it into a pudding dish or cups ; then beat the whites of the eggs to a stiff froth, add a teaspoon of fine white sugar, and drop it on the top of the custard in rounds about as large as an egg ; put a small spoon of currant or other tart jelly

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