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# Batter Pudding

# Ingredients

• Six eggs.
• Eight table-spoonfuls of sifted flour.
• One quart of milk.
• A spoonful of salt.

# Directions

1. Stir the flour, gradually, into the milk, carefully dissolving all the lumps. Beat the eggs very light, and add them by degrees to the milk and flour. Put in the salt, and stir the whole well together.
2. Take a very thick pudding-cloth. A square cloth, which when tied up will make the pudding of a round form, is better than a bag. Dip it in boiling water, and flour it.
3. Pour into it the mixture and tie it up, leaving room for it to swell.
4. Boil it hard, one hour, and keep it in the pot, till it is time to send it to table.
5. Serve it up with wine-sauce.

Apple Batter Pudding is made by pouring the batter over a dish of apples, pared, cored, and sweetened, either whole or cut in pieces. Bake it, and eat it with butter and sugar.

# Credits and Notes

• Some or all of the text on this page was written by Miss Leslie (1787 - 1858; Q5362164 on Wikidata), an American writer of popular cookbooks during the nineteenth century.
• The text on this page was taken from Based Cooking or a fork and is under The Unlicense.

This page was last edited on 2026-09-09 03:47:25.

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