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 quart of water ↝ Water, tap [Tap water]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
oatmeal ↝ Oatmeal, NFS [Oatmeal]
two spoonfuls of brandy, or a gill of mountain ↝ Brandy [Liquor and cocktails]
a gill of mountain ↝ Mountain yam, hawaii, raw [Vegetables and Vegetable Products]
sweeten it to your palate ↝ Almond milk, sweetened [Plant-based milk]
a little nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
half a pound of currants clean washed and picked ↝ Currants, european black, raw [Fruits and Fruit Juices]
butter a pan ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (5)

Boil a quart of water, season it with a little salt.
When the water boils, stir in the oatmeal till it is so thick you can't easily stir your spoon.
Then take it off the fire, stir in two spoonfuls of brandy, or a gill of mountain, and sweeten it to your palate.
Grate in a little nutmeg, and stir in half a pound of currants clean washed and picked.
Butter a pan, pour it in, and bake it half an hour.

Original Text

To bake an Oatmeal Pudding.
BOIL a quart of water, season it with a little salt; when the water boils, stir in the oatmeal till it is so thick you can't easily stir your spoon; then take it off the fire, stir in two spoonfuls of brandy, or a gill of mountain, and sweeten it to your palate. Grate in a little nutmeg, and stir in half a pound of currants clean washed and picked; then butter a pan, pour it in, and bake it half an hour.

Notes

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