Small Batter-pudding

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852
Source
A Plain Cookery Book for the Working Classes
Time
Cook: 30 min Total: 30 min
Yield
1.0 tea-cup
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
for serving
Instructions (9)
  1. Beat up in a basin an egg with a large table-spoonful of flour, and a grain of salt.
  2. Add, by degrees, a tea-cupful of milk, working all together vigorously.
  3. Pour this batter into a ready greased inside of a tea-cup, just large enough to hold it.
  4. Sprinkle a little flour on the top.
  5. Place a small square clean rag on it.
  6. With the spread-out fingers of the right hand, catch up both cloth and tea-cup, holding them up in order to enable you to gather up the ends of the rag tight in your left hand.
  7. With a piece of string held in the right hand, tie up the pudding securely.
  8. Put it on to boil, in boiling water, for a good half-hour.
  9. At the end of this time the pudding will be done, and should be eaten immediately with sugar, and a few drops of wine, if allowed and procurable.
Original Text
No. 197. How to make a Small Batter-pudding. Beat up in a basin an egg with a large table-spoonful[88] of flour, and a grain of salt; add, by degrees, a tea-cupful of milk, working all together vigorously; pour this batter into a ready greased inside of a tea-cup, just large enough to hold it; sprinkle a little flour on the top, place a small square clean rag on it, and then, with the spread-out fingers of the right hand, catch up both cloth and tea-cup, holding them up in order to enable you to gather up the ends of the rag tight in your left hand, while with a piece of string held in the right hand, you tie up the pudding securely, and put it on to boil, in boiling water, for a good half-hour; at the end of this time the pudding will be done, and should be eaten immediately with sugar, and a few drops of wine, if allowed and procurable.
Notes
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