Baked Batter Pudding Recipe

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Instructions
  1. Separate the yolks from the whites of 4 eggs, beat them well separately, and throw them in a basin together; then mix them very gradually with 6 or 8 ounces of flour, and a pinch or two of salt.
  2. Make the batter of the proper consistency by adding little more than 1 pint of good milk.
  3. Bake in a buttered dish for three-quarters of an hour in a quick oven.
  4. This pudding is much improved by careful mixing.
  5. If the eggs, flour, and milk are not well blended together the pudding is often a failure.

 




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