Dessert
Minute pudding
Minute pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including two eggs very light and add a pint of flour and enough of a pint of milk to make it .
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.
- Beat two eggs very light and add a pint of flour and enough of a pint of milk to make it smooth.
- Put the remainder of the milk into a buttered saucepan;
- add a little salt, and when it comes to a boil add lightly the egg and flour mixture.
- Let it cook well and serve immediately with the following simple sauce: Rich milk or cream sweetened to taste and flavored with nutmeg.
Historical transcription
Source method
- 1
Beat two eggs very light and add a pint of flour and enough of a pint of milk to make it smooth. Put the remainder of the milk into a buttered saucepan; add a little salt, and when it comes to a boil add lightly the egg and flour mixture. Let it cook well and serve immediately with the following simple sauce: Rich milk or cream sweetened to taste and flavored with nutmeg.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.