Dessert
Batter pudding
Marion Harland’s original method for Batter pudding, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Into four eggs, beaten very light, stir three cupfuls of milk and a pint of flour that has been twice sifted with a teaspoonful of baking-powder and a saltspoonful of salt.
- Turn into a greased pudding mold and steam for two hours.
Historical transcription
Source method
- 1
Into four eggs, beaten very light, stir three cupfuls of milk and a pint of flour that has been twice sifted with a teaspoonful of baking-powder and a saltspoonful of salt. Turn into a greased pudding mold and steam for two hours. Eat with hot brandy sauce.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.