Pudding with Flour and Milk

Ingredients

• 21 lbs. flour
• 6 eggs
• a quart or more of milk
• 1 oz. mixed spice
• a tablespoonful salt
• plums
• currants
• suet
• sugar

Method

1. 1

   Put the flour into a large pan, add the plums, currants, suet, sugar, peel, spice and salt, and mix them well together while dry.

2. 2

   Beat the eggs well in a large basin, and add a portion of the milk, stirring it at the same time.

3. 3

   Make a well in the middle of the flour and pour in the milk and eggs.

4. 4

   Keep stirring till all the ingredients are thoroughly mixed.

5. 5

   Add more milk, if necessary, and stir up again; the batter should be rather stiff.

6. 6

   Have a good stout cloth ready; wet and flour it well, lay it over a pan, pour in the batter, and tie it firmly up.

7. 7

   When the water in the copper or large kettle boils, put the pudding in and let it boil gently for 5 or 6 hours.

8. 8

   Turn it carefully out of the cloth.

9. 9

   Serve with or without sauce.

Nutrition per serving

Estimated from matched ingredients across 30 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 89. The excerpt below is the record exactly as published.

1^ lbs. flour, 6 eggs, a quart or more of milk, 1 oz. mixed spice, and a tablespoonf ul salt. Put the flour into a large pan, add the plums, currants, suet, sugar

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