Batter Pudding

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Time
Cook: 90 min Total: 90 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (8)
batter
flavoring (optional)
serving
Instructions (10)
  1. Rub three spoonfuls of fine flour extremely smooth by degrees into a pint of milk.
  2. Simmer till it thickens.
  3. Stir in two ounces of butter.
  4. Set it to cool.
  5. Add the yelks of three eggs.
  6. Flour a cloth that has been wet, or butter a bason, and put the batter into it.
  7. Tie it tight, and plunge it into boiling water, the bottom upwards.
  8. Boil it an hour and a half.
  9. Serve with plain butter.
Optional additions
  1. If approved, a little ginger, nutmeg, and lemonpeel may be added, and sweet sauce.
Original Text
Batter Pudding. Rub three spoonfuls of fine flour extremely smooth by degrees into a pint of milk; simmer till it thickens; stir in two ounces of butter; set it to cool; then add the yelks of three eggs. Flour a cloth that has been wet, or butter a bason, and put the batter into it; tie it tight, and plunge it into boiling water, the bottom upwards. Boil it an hour and a half, and serve with plain butter. If approved, a little ginger, nutmeg, and lemonpeel may be added, and sweet sauce.
Notes
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