Rock Puddings

Ingredients

• an egg
• two ounces of flour
• a pinch of salt
• a small teaspoonful of ground ginger
• a large tablespoonful of sifted sugar
• one tablespoonful of milk
• a dessertspoonful of tapioca
• half a pint of water
• three lumps of sugar
• a large teaspoonful of lemon juice

Method

1. 1

   Beat egg and sift in flour gradually.

2. 2

   Add salt, ginger, sugar, and milk.

3. 3

   Fill buttered cups with mixture and bake.

4. 4

   For sauce, soak tapioca in water, boil, and simmer until clear.

5. 5

   Add sugar and lemon juice, stir until dissolved, and pour around puddings.

Nutrition per serving

As published

This recipe was extracted from The child's cookery book (1900) by Louisa S. Tate, page 13. The excerpt below is the record exactly as published.

Rock Puddings Beat an egg very well and sift in by degrees two ounces of flour. Add a pinch of salt, a small teaspoonful of ground ginger, a large tablespoonful of sifted sugar, and one tablespoonful of milk. Fill some well-buttered little cups with the mixture, and bake in a hot oven. Turn them out before serving, and pour over them some sauce made as follows : Soak a dessertspoonful of tapioca in half a pint of water for half an hour. Let it boil, and then simmer gently until it is 78 I'he Child’' s Cookery Book quite clear. Put in three lumps of sugar and a large teaspoonful of lemon juice

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