Batter Pudding

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (7)

batter

six eggs, leaving out three of the whites ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]

for another batter

Three table-spoonfuls of flour ↝ Flour, 00 [Cereal Grains and Pasta]
two eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
about a tea-cupful of currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
a pint of milk ↝ Milk, NFS [Milk, reduced fat]

Instructions (5)

Make a batter, rather stiffer than pancake batter.
Beat up six eggs, leaving out three of the whites, and put them to the batter, with a little salt and nutmeg.
This quantity is for a pint basin, and will take one hour to boil.

Another

Beat up three table-spoonfuls of flour, two eggs, and about a tea-cupful of currants well with a pint of milk.
Bake in a slow oven.

Original Text

Batter Pudding.

Make a batter, rather stiffer than pancake batter; beat up six eggs, leaving out three of the whites, and put them to the batter, with a little salt and nutmeg. This quantity is for a pint basin, and will take one hour to boil.

Another.

Three table-spoonfuls of flour, two eggs, and about a tea-cupful of currants; beat up well with a pint of milk, and bake in a slow oven.

Notes

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