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Jenny Patterson cookbook, May 24, 1880
Page 25
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Flour Pudding Take one and one-half pints of milk and one tablespoonful of flour; mix the flour smoothly with a little of the milk to the consistence of thick cream, boil the rest of the milk and pour it boiling hot upon the flour, stirring it all the time; add a little salt; sweeten to taste, and when cool, add two eggs well beaten; have ready a buttered dish, pour the whole into it and bake forty minutes. It should be out of the oven fifteen minutes before serving. ( Delicious to eat with cold fruit.)
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Flour Pudding Take one and one-half pints of milk and one tablespoonful of flour; mix the flour smoothly with a little of the milk to the consistence of thick cream, boil the rest of the milk and pour it boiling hot upon the flour, stirring it all the time; add a little salt; sweeten to taste, and when cool, add two eggs well beaten; have ready a buttered dish, pour the whole into it and bake forty minutes. It should be out of the oven fifteen minutes before serving. ( Delicious to eat with cold fruit.)
Szathmary Culinary Manuscripts and Cookbooks
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