Minute Pudding
Ingredients
Directions
Make the pudding
Take sweet milk, or half water and milk, and a pinch of salt.
Let it boil.
Stir in wheat flour as in making corn meal mush.
Remove from fire.
Serve
Serve at once with sweetened cream flavored with nutmeg.
Optionally add blackberries, raspberries or cherries, either fresh or canned, just after taking from the stove.
Make the paste and mould
Put some milk over the fire with a bit of lemon peel or lemon essence and let it boil.
Make a paste by mixing flour with a little cold milk.
Stir the paste by degrees into the boiling milk.
Let it boil, stirring constantly, until thick.
Dip a bowl in cold water, pour the pudding into it, and let it cool a little before turning it out.
Eat with butter and sugar sauce.
Optionally add lemon juice or a glass of wine for improvement.
Nutrition, whole recipe (rough)
Counts 2 of 4 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Salt | 1 tsp (6g) | 0 |
| Pudding | not in our table | 0 |
| Water | not in our table | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.
Explore the science
What each ingredient does
- Wheat flour (in the method)
- Thickens the milk into a smooth, set pudding as it cooks.
- Milk (in the method)
- Forms the liquid base that the flour thickens into the pudding.
The step that matters
Stir the paste by degrees into the boiling milk. Adding the flour paste gradually while stirring keeps it dispersed. Dumping it in at once clumps the starch, leaving lumps that do not smooth out during cooking.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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