Dessert
Peach batter pudding
A page-cited historical dessert recipe from Marion Harland, transcribed with its original method.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Make a batter of four beaten eggs, a quart of milk, two tablespoonfuls of melted butter, three scant cupfuls of prepared flour and a saltspoonful of salt.
- Strew with sugar, pour the batter over and around them and bake in a steady oven.
Historical transcription
Source method
- 1
Make a batter of four beaten eggs, a quart of milk, two tablespoonfuls of melted butter, three scant cupfuls of prepared flour and a saltspoonful of salt. Lay in a deep pudding-dish fifteen peaches that have been peeled, stoned and quartered. Strew with sugar, pour the batter over and around them and bake in a steady oven. Eat at once with hard sauce.
Nutrition pending
No invented nutrition numbers.
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