A fine plain baked Pudding

The Art Of Cookery · Hannah Glasse · 1747

Source: The Art Of Cookery
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

a quart of milk ↝ Milk, NFS [Milk, reduced fat]
three bay-leaves ↝ Spices, bay leaf [Spices and Herbs]
fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
half a pound of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a quarter of a pound of sugar ↝ Sugar, NFS [Sugars and honey]
twelve eggs and half the whites ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a puff-paste all over the dish

Instructions (5)

Put three bay-leaves into a quart of milk.
When it has boiled a little, stir in fine flour, make it into a batter-pudding, with a little salt, pretty thick.
Take it off the fire and stir in half a pound of butter, a quarter of a pound of sugar, beat up twelve eggs and half the whites, stir all well together.
Lay a puff-paste all over the dish and pour in your stuff.
Bake for half an hour.

Original Text

To make a fine plain baked Pudding.
You must take a quart of milk, and put three bay-leaves into
it. When it has boiled a little, stir in fine flour, make it into a
batter-pudding, with a little salt, pretty thick; take it off the fire
and stir in half a pound of butter, a quarter of a pound of sugar,
beat up twelve eggs and half the whites, stir all well together,
lay a puff-paste all over the dish and pour in your stuff. Half an
hour will bake it.

Notes

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