Plain 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)
Instructions (6)
  1. Get a quart of milk, put into it six laurel-leaves, boil it, then take out your leaves.
  2. Stir in as much flour as will make a hasty pudding pretty thick.
  3. Take it off, and then stir in half a pound of butter, then a quarter of a pound of sugar, a small nutmeg grated, and twelve yolks and six whites of eggs well beaten.
  4. Mix all well together.
  5. Butter a dish and put in your fluff.
  6. A little more than half an hour will bake it.
Original Text
To make a fine Plain Pudding. Get a quart of milk, put into it fix laurel-leaves, boil it, then take out your leaves, and stir in as much flour as will make a hasty pudding pretty thick, take it off, and then stir in half a pound of butter, then a quarter of a pound of sugar, a small nutmeg grated, and twelve yolks and fix whites of eggs well beaten. Mix all well together, butter a dish and put in your fluff. A little more than half an hour will bake it.
Notes
—