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Balloon Pudding

Puddings
Historic

Egg batter with butter, baked in teacups and served with wine sauce (Walsh 1859)


Original Receipt from 'The English Cookery Book' edited by JH Walsh Walsh 1859;

Balloon Pudding.
925. Add three table-spoonsful of flour to five eggs, mix them with a pint of new milk, in which put a small lump of butter; warm the milk sufficiently to melt the butter. Butter some teacups, and fill them half full. Bake a quarter of an hour; serve with wine sauce.




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