Swedish Pudding

Ingredients

• Two cupfuls of flour
• One-half cupful of butter
• One-half cupful of sugar
• One-half tea-spoonful of salt
• Four eggs

Method

1. 1

   Rub the butter and sugar to a cream, add the yolks of the eggs well beaten, then the salt and flour, and lastly the beaten whites.

2. 2

   Butter five tea-cups, pour the batter into them, filling the cups but half full.

3. 3

   Steam them over boiling water for thirty minutes, then turn out onto a hot platter.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 194. The excerpt below is the record exactly as published.

^EDISH PUDDING. This pudding is to be served hot. For five persons allow Two cupfuls of flour One-half cupful of butter. One-half cupful of sugar. One-half tea-spoonful of salt. Four eggs

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