Hasty-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)

an egg ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
fine flour ↝ Flour, 00 [Cereal Grains and Pasta]
a quart of milk ↝ Milk, NFS [Milk, reduced fat]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
a little beaten cinnamon ↝ Sugar, cinnamon [Sugars and honey]
sugar ↝ Sugar, NFS [Sugars and honey]
a piece of butter as big as a walnut ↝ Butter, stick, unsalted [Dairy and Egg Products]
such another piece of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

Instructions (7)

Break an egg into fine flour, and with your hand work up as much as you can into as stiff paste as is possible.
Mince the paste as small as herbs to the pot, as small as if it were to be sifted.
Set a quart of milk a boiling.
Put the paste into the boiling milk.
Put in a little salt, a little beaten cinnamon and sugar, and a piece of butter as big as a walnut.
Stir all one way.
When it is as thick as you would have it, stir in such another piece of butter.

Original Text

To make a fine Hasty-pudding.
BREAK an egg into fine flour, and with your hand work up as much as you can into as stiff paste as is possible, then mince it as small as herbs to the pot, as small as if it were to be sifted; then set a quart of milk a boiling, and put it in the paste to it; put in a little salt, a little beaten cinnamon and sugar, a piece of butter as big as a walnut, and stirring all one way. When it is as thick as you would have it, stir in such another piece of butter, then

Notes

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