Flour Pudding

The Art Of Cookery · Hannah Glasse · 1747
Source
The Art Of Cookery
Time
Cook: 60 min Total: 60 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (13)
  1. Beat up eight eggs, reserving four of the whites.
  2. Mix the four whole eggs with a quarter of a pint of milk.
  3. Stir four large spoonfuls of flour into the egg and milk mixture, beating well.
  4. Boil six bitter almonds in two spoonfuls of water. Pour the water into the egg mixture.
  5. Blanch the boiled almonds and beat them fine in a mortar.
  6. Mix the beaten almonds into the batter.
  7. Add half a large nutmeg and a tea spoonful of salt to the batter.
  8. Mix in the remaining quart of milk.
  9. Flour a pudding cloth well.
  10. Pour the batter into the floured cloth and tie it securely.
  11. Boil the pudding for one hour. Ensure the water is boiling before placing the pudding in the pot.
  12. When boiled, dip the pudding briefly into a pan of clean cold water.
  13. Untie the cloth to turn out the pudding.
Original Text
To make a Flour Pudding. TAKE a quart of milk, beat up eight eggs, but four of the whites, mix with them a quarter of a pint of milk, and stir into that four large spoonfuls of flour; beat it well together, boil six bitter almonds in two spoonfuls of water, pour the water into the eggs, blanch the almonds and beat them fine in a mortar; then mix them in, with half a large nutmeg and a tea spoonful of salt, then mix in the rest of the milk, flower your cloth well, and boil it an hour and an hour melted butter over it, and sugar, if you like it, thrown all over. Observe always in boiling puddings, that the water boils before you put them into the pot, and have ready, when they are boiled, a pan of clean cold water; just give your pudding one dip in, then untie the cloth, and it will turn out, without sticking to the cloth.
Notes
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