A Flour Pudding

Preparation info

  • Difficulty

    Easy

Appears in

The Art of Cookery Made Plain and Easy

By Hannah Glasse

Published 1747

  • About

Method

Take a Quart of Milk, beat up eight Eggs, but four of the Whites, mix with them a quarter of a Pint of the Milk, and stir into that four large Spoonfuls of Flour, beat it well together, boil six bitter Almonds, in two Spoonfuls of Water, pour the Water into the Eggs, blanch the Almonds, and beat them fine in a Mortar; then mix them in with half a large Nutmeg, and a Tea Spoonful of Salt; then mix in the rest of the Milk, flour your Cloth well, and boil it an Hour, pour melted Butter over it, and Sugar, if you like it, thrown all over. Observe always in boiling Puddings, that the Water boils before you put them into the Pot, and have ready, when they are boiled, a Pan of clean cold Water, just give your Pudding one dip in, then untye the Cloth, and it will turn out, without sticking to the Cloth.