Oatmeal Pudding

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Time: Cook: 30 min Total: 30 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

a pint of fine oatmeal
three pints of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
half a pound of fresh butter ↝ Asparagus, fresh, cooked with butter or margarine [Other vegetables and combinations]
a little beaten mace ↝ Spices, mace, ground [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
a gill of sack
eight eggs, half the whites ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a puff-paste all over the dish
a few currants ↝ Currants, european black, raw [Fruits and Fruit Juices]

Instructions (5)

Take a pint of fine oatmeal, boil it in three pints of new milk, stirring it till it is as thick as a hasty-pudding.
Take it off, and stir in half a pound of fresh butter, a little beaten mace and nutmeg, and a gill of sack.
Then beat up eight eggs, half the whites, stir all well together.
Lay a puff-paste all over the dish, pour in the pudding, and bake it half an hour.
Or you may boil it with a few currants.

Original Text

TAKE a pint of fine oatmeal, boil it in three pints of new milk, stirring it till it is as thick as a hasty-pudding; take it off, and stir in half a pound of fresh butter, a little beaten mace and nutmeg, and a gill of sack; then beat up eight eggs, half the whites, stir all well together, lay a puff-paste all over the dish, pour in the pudding, and bake it half an hour. Or you may boil it with a few currants.

Notes

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