Oatmeal Pudding. No. 2.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

1 qt. of boiling milk ↝ Milk, NFS [Milk, reduced fat]
1 pt. of the best fine oatmeal ↝ Oatmeal, NFS [Oatmeal]
2 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a pinch of salt ↝ Salt, table, iodized [Spices and Herbs]
Butter a basin ↝ Butter, stick, unsalted [Dairy and Egg Products]
a floured cloth
cold butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
salt ↝ Salt, table, iodized [Spices and Herbs]

Instructions (4)

Pour 1 qt. of boiling milk over 1 pt. of the best fine oatmeal; let it soak all night.
Next day beat 2 eggs, and mix them into the oatmeal with a pinch of salt.
Butter a basin that will just hold the mixture; cover the basin tight with a floured cloth, and boil 11/2 hours.
To eat hot, with cold butter and salt, or when cold, slice it, toast it, and butter well, when sent hot to table.

Original Text

Oatmeal Pudding. No. 2.
Pour 1 qt. of boiling milk over 1 pt. of the best fine oatmeal; let it soak all night. Next day beat 2 eggs, and mix them into the oatmeal with a pinch of salt.
Butter a basin that will just hold the mixture; cover the basin tight with a floured cloth, and boil 1½ hours. To eat hot, with cold butter and salt, or when cold, slice it, toast it, and butter well, when sent hot to table.

Notes

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