Plain Batter Pudding, or with Fruit

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 (12)
for serving
Instructions (5)
  1. Put six large spoonfuls of flour into a pan, and mix it with a quart of milk, till it is smooth.
  2. Beat up the yolks of six and the whites of three eggs, and put in; strain it through a sieve.
  3. Dip your cloth in boiling water; flour it, and pour in your pudding; tie it rather close, and boil it an hour.
  4. When sent to table, pour melted butter over it.
  5. You may put in ripe currants, apricots, small plums, damsons, or white bullace, when in season; but with fruit it will require boiling half an hour longer.
Original Text
Plain Batter Pudding, or with Fruit. Put six large spoonfuls of flour into a pan, and mix it with a quart of milk, till it is smooth. Beat up the yolks of six and the whites of three eggs, and put in; strain it through a sieve; then put in a tea-spoonful of salt, one of beaten ginger, and[310] stir them well together. Dip your cloth in boiling water; flour it, and pour in your pudding; tie it rather close, and boil it an hour. When sent to table, pour melted butter over it. You may put in ripe currants, apricots, small plums, damsons, or white bullace, when in season; but with fruit it will require boiling half an hour longer.
Notes
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