Custard Pudding No 1 Recipe

Take three quarters of a pint of milk, three tea-spoonfuls of flour, and

three eggs: mix the flour quite smooth with a little of the milk cold;

boil the rest, and pour it to the mixed flour, stirring it well

together. Then well beat the eggs, and pour the milk and flour hot to

them. Butter a basin, pour in the pudding. Tie it close in a cloth, and

boil it half an hour. It may be made smaller or larger, by allowing one

egg to one tea-spoonful of flour and a quarter of a pint of milk, and

proportionately shortening the time of boiling. It may be prepared for

boiling any time, or immediately before it is put into the saucepan, as

maybe most convenient. The basin must be quite filled, or the water will

get in.

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