Butter Pudding

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 5 days ago
Not a recipe: No

Ingredients (7)

six ounces of fine flour ↝ Flour, 00 [Cereal Grains and Pasta]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
three eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little milk ↝ Milk, NFS [Milk, reduced fat]
Buttered pie-dish ↝ Butter, stick, unsalted [Dairy and Egg Products]
a buttered and floured basin ↝ Butter, stick, unsalted [Dairy and Egg Products]
a buttered and floured basin ↝ Flour, 00 [Cereal Grains and Pasta]

Instructions (4)

Beat up flour, salt, and eggs well with a little milk, added by degrees till the batter is quite smooth.
Make the batter the thickness of cream.
Put into a buttered pie-dish, and bake three quarters of an hour.
Alternatively, put into a buttered and floured basin, tied over tight with a cloth, and boil one and a half hour, or two hours.

Original Text · last edited 5 days ago

Butter Pudding.

Take six ounces of fine flour, a little salt, and three eggs; beat up well with a little milk, added by degrees till the batter is quite smooth; make it the thickness of cream; put into a buttered pie-dish, and bake three quarters of an hour; or into a buttered and floured basin, tied over tight with a cloth: boil one and a half hour, or two hours.

Notes

Split from recipe 353f8554-7858-4dac-afa4-c4511a526066