Home | Cookbooks | Diary | Magic Menu | Random | More ≡

Balloon Pudding
Puddings and Sweet Deserts

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.

MORE FROM Foods of England...
Cookbooks Diary Index Magic Menu Random Really English? Timeline English Service Food Map of England Lost Foods Accompaniments Biscuits Breads Cakes and Scones Cheeses Classic Meals Curry Dishes Dairy Drinks Egg Dishes Fish Fruit Fruits & Vegetables Game & Offal Meat & Meat Dishes Pastries and Pies Pot Meals Poultry Preserves & Jams Puddings & Sweets Sauces and Spicery Sausages Scones Soups Sweets and Toffee About ...



COPYRIGHT and ALL RIGHTS RESERVED: © Glyn Hughes, Sunday 02 September 2018