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Oatmeal Pudding (1)

Puddings
Historic

Oatmeal soaked overnight in milk, eggs added and boiled, "Eat it with cold butter and salt. When cold, slice and toast it, and eat it as oat-cake, buttered." (Eaton 1822).


Original Receipt in 'The Cook and Housekeeper's Dictionary' by Mary Eaton (Eaton 1822);

OATMEAL PUDDING. Pour a quart of boiling milk over a pint of the best oatmeal, and let it soak all night. Next day beat two eggs, and mix a little salt. Butter a bason that will just hold it, cover it tight with a floured cloth, and boil it an hour and a half. Eat it with cold butter and salt. When cold, slice and toast it, and eat it as oat-cake, buttered.



There are several dishes of this name: (1) (2) (3) (4)


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