Oatmeal 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 (10)

Steeping oatmeal

oatmeal ↝ Oatmeal, NFS [Oatmeal]
milk ↝ Milk, NFS [Milk, reduced fat]

Adding to pudding

cream ↝ Cream, whipped [Cream cheese, sour cream, whipped cream]
beaten spice ↝ Spices, paprika [Spices and Herbs]
currants ↝ Currants, european black, raw [Fruits and Fruit Juices]
a little sugar if you like it; if not, salt ↝ Sugar, NFS [Sugars and honey]
salt ↝ Salt, table, iodized [Spices and Herbs]
as many eggs as you think proper ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]

Serving

butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
sugar ↝ Sugar, NFS [Sugars and honey]

Instructions (6)

Steep oatmeal all night in milk.
In the morning, pour away the milk.
Add cream, beaten spice, currants, sugar (if desired, otherwise salt), and eggs as desired.
Stir well together.
Boil thoroughly.
Serve with butter and sugar.

Original Text

Oatmeal Pudding.

Steep oatmeal all night in milk; in the morning pour away the milk, and put some cream, beaten spice, currants, a little sugar if you like it; if not, salt, and as many eggs as you think proper. Stir it well together; boil it thoroughly, and serve with butter and sugar.

Notes

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