Puddings for Invalids

Ingredients

• a tea-spoonful of flour
• a tea-cupful of boiling milk
• a pinch of salt
• a tea-spoonful of sugar
• a well-beaten egg

Method

1. 1

   Beat a teaspoonful of flour to a smooth paste, and pour over it a teacupful of boiling milk, which has been lightly flavoured with lemon or cinnamon.

2. 2

   Add a pinch of salt and a teaspoonful of sugar, and stir until dissolved.

3. 3

   When the milk is cold, strain it, and stir in a well-beaten egg.

4. 4

   Pour the custard into a buttered basin, and bake in a moderate oven for twenty minutes.

5. 5

   Turn it out upon a hot plate, and serve with sherry or jam if approved.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1395. The excerpt below is the record exactly as published.

Puddings for Invalids. — In making puddings for invalids it should be rememtered that the simpler and lighter they are the more easily they will be digested. Wine or brandy should only be put into them when specially ordered, and as to sugar, cream, and flavouring, the taste of the patient should be ascer- tained before they are added. Sick people have generally a great objection to highly- flavoured dishes. The following is a light little pudding, and can be quickly prepared : — Beat a tea-spoonful of flour to a smooth paste, and pour over it a tea-cupful of boiling milk, which has been lightly flavoured with lemon or cinnamon. Add a pinch of salt and a tea- spoonful of sugar, and stir until the latter is dissolved. When the milk is cold, strain it, and stir into it a well-beaten egg

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