Brown and Polson Pudding

A Plain Cookery Book for the Working ... · Francatelli, Charles Elmé · 1852

Source: A Plain Cookery Book for the Working Classes
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (7)

six ounces of Brown and Polson's prepared Indian corn
two quarts of milk ↝ Milk, NFS [Milk, reduced fat]
two ounces of sugar ↝ Sugar, NFS [Sugars and honey]
a bit of cinnamon or lemon-peel ↝ Sugar, cinnamon [Sugars and honey]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
three eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (5)

Mix all the ingredients (except the eggs) in a saucepan.
Stir them on the fire till they come to a boil.
Add the beaten eggs and mix thoroughly.
Pour the batter into a pie-dish greased with butter.
Bake the pudding for one hour.

Original Text

No. 47. Brown and Polson Pudding.

Ingredients, six ounces of Brown and Polson's prepared Indian corn, two quarts of milk, two ounces of sugar, a bit of cinnamon or lemon-peel, a pinch of salt, three eggs. Mix all the above ingredients (except the eggs) in a saucepan, and stir them on the fire till they come to a boil; then add the eggs beat up; mix thoroughly, pour the batter into a pie-dish greased with butter, and bake the pudding for one hour. Brown and Polson's prepared Indian corn is a most excellent and economical article of food, equal to arrow-root, and will prove, on trial, to be both substantial and nutritive, and also easy of digestion to the most delicate stomachs.

[32]

Notes

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