Custard Pudding. No. 1.

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.
Time
Cook: 30 min Total: 30 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (4)
Instructions (10)
  1. mix the flour quite smooth with a little of the milk cold
  2. boil the rest of the milk
  3. pour the boiled milk to the mixed flour, stirring it well together
  4. well beat the eggs
  5. pour the hot milk and flour mixture to the beaten eggs
  6. Butter a basin
  7. pour in the pudding mixture
  8. Tie it close in a cloth
  9. boil it half an hour
  10. The basin must be quite filled, or the water will get in.
Original Text
Custard Pudding. No. 1. Take three quarters of a pint of milk, three tea-spoonfuls of flour, and three eggs: mix the flour quite smooth with a little of the milk cold; boil the rest, and pour it to the mixed flour, stirring it well together. Then well beat the eggs, and pour the milk and flour hot to them. Butter a basin, pour in the pudding. Tie it close in a cloth, and boil it half an hour. It may be made smaller or larger, by allowing one egg to one tea-spoonful of flour and a quarter of a pint of milk, and pro[315]portionately shortening the time of boiling. It may be prepared for boiling any time, or immediately before it is put into the saucepan, as maybe most convenient. The basin must be quite filled, or the water will get in.
Notes
—