A boiled Milk Pudding

The Experienced English Housekeeper · Elizabeth Raffald · 1784

Source: The Experienced English Housekeeper
Time: Cook: 60 min Total: 60 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (5)

a pint of new milk ↝ Soup, clam chowder, new england, canned, prepared with equal volume low fat (2%) milk [Soups, Sauces, and Gravies]
three spoonfuls of fine flour ↝ Flour, semolina, fine [Cereal Grains and Pasta]
three eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
half a tea-spoonful of ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
the cloth

Instructions (7)

Pour a pint of new milk boiling hot on three spoonfuls of fine flour.
Beat the flour and milk for half an hour.
Then put in three eggs, and beat it a little longer.
Grate in half a tea-spoonful of ginger.
Dip the cloth in boiling water, butter it well, and flour it.
Put in the pudding, and tie it close up.
Boil it an hour.

Original Text

A boiled Milk Pudding.
POUR a pint of new milk boiling hot on three spoonfuls of fine flour, beat the flour and milk for half an hour, then put in three eggs, and beat it a little longer, grate in half a tea-spoonful of ginger, dip the cloth in boiling water, butter it well, and flour it, put in the pudding, and tie it close up, and boil it an hour; it requires great care

Notes

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