Princess Pudding

Ingredients

• 4 cups sweet milk
• 1 cup of flour
• 0.5 teaspoon of salt
• 6 well-beaten eggs

Method

1. 1

   Scald the milk, stir in flour and salt; when cool, stir in the beaten eggs; bake for 20 minutes.

2. 2

   Serve with butter and sugar.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 254. The excerpt below is the record exactly as published.

. 1 teaspoon of salt. 2 cups seeded raisins. 1 cup chojjped suet. 1 cup of flour. 2 cups milk or water. 2 cups washed currants. 3 cups sugar. Mix all the ingredients to make a stifp batter; if it is too thick, add more water, and if too thin, add more flour; »then stir in 2 tea- spoons of baking powder, beat it well, tie loosely in a pudding cloth, so that it will have room to swell, and boil 4 hours. It can be placed in a mold or tin basin, with a plate to cover it, and steamed for the same length of time, if more convenient. Serve with lemon pudding sauce. ENGLISH PLUM PUDDING. 3 eggs. i cup citron. 3 cups flour. I teaspoon spices. 1 cup chojDped suet. A little nutmeg. ^ cup candied lemon. 1 cup of raisins. .1 cup molasses. 2 even teasj)oons of cream of tartar. 1 cup sweet milk. 1 cup currants. 1 teasi^oon of soda. 1 cuj) brown sugar. 1 teaspoon salt. Steam 4 hours. PRUNE PUDDING — Stew, stone and chop 1 cup of prunes; beat whites of 6 eggs, add 1 cup of granulated sugar, beat well, mix with the prunes, and bake in a buttered mold, in slow oven, about 30 minutes. Serve with whipped cream, mock whipped cream or thin custard. No. 2. — Stew prunes, stone them, stir into a jplain bread pudding and bake — see " Bread Pudding." PRINCESS PUDDING.— Scald 4 cups sweet milk; stir in i cup of flour and -i teaspoon of salt; when cof)l, stir in 6 welhbeaten eggs

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