Subject: Re: ?Batter Pudding?
Date: 8/3/2020, 7:08 AM
On 8/2/2020 12:41 PM, Kristen wrote:
Phaedrus, I am transcribing a recipe “handwritten in fading ink”
It resides in a late 1800’s cookbook. I am hoping I can share what
I have with you in the hopes that I can get help completing it…
It seems as is common in some older recipes that most of the
directions are left out…or assumed known. I am not previously
experienced with pudding outside a JELLO box.
Have you heard of batter pudding before? Is it the same as custard?
Do you have time to help?
I haven't heard from you yet, so I am guessing as to what you want.
Below are the "batter pudding" recipes from "The Art of Cookery, Made Plain and Easy:
Which Far Exceeds Any Thing of the Kind Yet Published" By Hannah Glasse, published 1805
As you can see, there are two versions, one with eggs and one without. The recipe is
self-explanatory as it is. It is a boiled pudding. In the old days, before Jello pudding
and pie filling, a "pudding" could be boiled or steamed, and were often cooked in a
"pudding basin" or a "pudding bag." They could be savory or sweet. Even today, in the UK,
the term "pudding" is often used to refer to a cake.
The only thing that I see that might not seem straight forward is "half the whites".
My interpretation of that is to use six egg yolks, but only three egg whites.
From "The Art of Cookery, Made Plain and Easy: Which Far Exceeds Any Thing of the Kind Yet
Published" By Hannah Glasse, 1805
To make a batter pudding
TAKE a quart of milk, beat up six eggs, half the whites, mix as above, six spoonfuls of flour,
a teaspoonful of salt and one of beaten ginger; then mix all together, boil it an hour and a
quarter, and pour melted butter over it. You may put in eight eggs, if you have plenty, for
change, and half a pound of prunes or currants.
To make a batter pudding without eggs.
TAKE a quart of milk, mix six spoonfuls of flour, with a little of the milk first, a teaspoonful
of salt, two tea-spoonfuls of beaten ginger, and two of the tincture of saffron; then mix all
together, and boil it an hour. You may add fruit as you think proper.
On 8/4/2020 3:16 AM, Kirsten wrote:
Phaedrus very interesting and Thank You!
Mine is definitely the egg version
Given the recipes you have shown me it looks like I may have all of the directions below…
perhaps not step by step as it seems to me hard to follow.
Can’t wait for the time to do a little experimentation!
Butter mould well first putting in boiling water for 3/4 hours,
Recipe plain batter[or butter?] pudding
1 Qt Milk can steam but it takes longer
8 level teaspoons sifted flour
Half teaspoon salt
Pinch of soda
2 pinches cream of tartar
Sifted with flour after mashing lumps-
Put whites in a bowl
Yolks in another beat latter watch foaming add half flour stirring well
Add the milk until all smooth then beat whites watch stiff
Add them to yolks
Stir in last of the flour fold not beat
If you use cloth tie up tight, scald dust with flour. Pour little cold water
over it so it keep from sticking
I use half
1 pt milk 4 eggs 4 spoons flour but same soda and cream of tartar, half salt
Place sauce, batter[butter?] and sugar, wine or flavoring