Batter Pudding

The Art of Cookery Made Easy and Refined · Mollard, John · 1802

Source: The Art of Cookery Made Easy and Refined
Time: Cook: 75 min Total: 75 min
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (12)

a pound of flour sifted ↝ Flour, 00 [Cereal Grains and Pasta]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a gill of milk ↝ Milk, NFS [Milk, reduced fat]
six eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
more milk ↝ Milk, NFS [Milk, reduced fat]
fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a cloth

serving

melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
sugar ↝ Sugar, NFS [Sugars and honey]
grated nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a table spoonful of white wine ↝ Wine, white [Wine]
a dessert spoonful of vinegar ↝ Vinegar [Mustard and other condiments]

Instructions (10)

Sift a pound of flour and add a little salt and a gill of milk.
Mix them until smooth.
Beat six eggs well.
Add the beaten eggs and more milk to the flour mixture until the batter is of a proper thickness.
Put the mixture into a bason rubbed with fresh butter.
Tie a cloth over the bason.
Boil it for an hour and a quarter.
Turn it out of the bason.
Serve it up with melted butter, sugar, and grated nutmeg in a sauce boat.
Optionally, add a tablespoonful of white wine or a dessert spoonful of vinegar.

Original Text

Batter Pudding.

To a pound of flour sifted add a little salt and a gill of milk, mix them till smooth, beat well six eggs, and add them together with more milk till the batter is of a proper thickness; then put[222] the mixture into a bason rubbed with fresh butter, tie a cloth over, boil it an hour and a quarter, turn it out of the bason, and serve it up with melted butter, sugar, and grated nutmeg, in a sauce boat; to which may be added also (if approved) a table spoonful of white wine, or a dessert spoonful of vinegar.

N. B. When puddings are put into the pot the water in general should boil.

Notes

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