Mrs Beeton’s Recipe – 1866

• 1½ pints milk
• 6 large tbsp flour
• 3 eggs

Put the flour into a basin with the salt and gradually stir in enough milk to make it a stiff batter.

When it is perfectly smooth and all the lumps are well rubbed down, add the remaining milk and the eggs, which should be well beaten.

Beat the mixture for a few minutes.

Pour into a shallow baking tin, which has been previously well rubbed with beef dripping.

Put