ANOTHER BATTER PUDDING

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (5)

eggs, 3 ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
flour, 3 tablespoonsful ↝ Flour, 00 [Cereal Grains and Pasta]
new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
salt, 1/2 teaspoonful ↝ Salt, table, iodized [Spices and Herbs]

for serving

fine currant, raspberry, or strawberry jelly ↝ Currants, dried [Dried fruits]

Instructions (8)

Mix the yolks of three eggs smoothly with three heaped tablespoonsful of flour.
Thin the batter with new milk until it is of the consistence of cream.
Whisk the whites of eggs apart.
Stir the whisked egg whites into the batter.
Boil the pudding in a floured cloth or in a buttered mould or basin for an hour.
Before it is served, cut the top quickly into large dice half through the pudding.
Pour over it a small jarful of fine currant, raspberry, or strawberry jelly.
Send it to table without the slightest delay.

Original Text

ANOTHER BATTER PUDDING.

Mix the yolks of three eggs smoothly with three heaped tablespoonsful of flour, thin the batter with new milk until it is of the consistence of cream, whisk the whites of eggs apart, stir them into the batter and boil the pudding in a floured cloth or in a buttered 407mould or basin for an hour. Before it is served, cut the top quickly into large dice half through the pudding, pour over it a small jarful of fine currant, raspberry, or strawberry jelly, and send it to table without the slightest delay.

Flour, 3 tablespoonsful; eggs, 3; salt, 1/2 teaspoonful; milk, from 1/2 to whole pint: 1 hour.

Notes

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