- Joined
- Jul 12, 2007
- Location
- Aledo, IL
Flour Hasty Pudding
From "Directions for Cookery, in its Various Branches", By Eliza Leslie, 1840
Tie together half a dozen peach leaves, put them into a quart of milk, and set it on the fire to boil. When it has come to a hard boil, take out the leaves, but let the pot remain boiling on the fire. Then with a large wooden spoon in one hand, and some wheat flour in the other, thicken and stir it till it is about the consistence of a boiled custard. Afterwards throw in, one at a time, a dozen small bits of butter rolled in a thick coat of flour. You may enrich it by stirring in a beaten egg or two, a few minutes before you take it from the fire. When done, pour it into a deep dish, and strew brown sugar thickly over the top. Eat it warm.
From "Directions for Cookery, in its Various Branches", By Eliza Leslie, 1840
Tie together half a dozen peach leaves, put them into a quart of milk, and set it on the fire to boil. When it has come to a hard boil, take out the leaves, but let the pot remain boiling on the fire. Then with a large wooden spoon in one hand, and some wheat flour in the other, thicken and stir it till it is about the consistence of a boiled custard. Afterwards throw in, one at a time, a dozen small bits of butter rolled in a thick coat of flour. You may enrich it by stirring in a beaten egg or two, a few minutes before you take it from the fire. When done, pour it into a deep dish, and strew brown sugar thickly over the top. Eat it warm.
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