| Hannah Glasse - 1784 - 476 páginas
...water boils when you put the pudding in, and you fhould move the puddings in the pot now and then, for fear they ftick When you make a batter pudding, firft...neither have lumps, nor the treadles of the eggs : and for all other puddings, ftrain the eggs •when they are beat. If you boil them in wooden bowls, or... | |
| John Farley - 1787 - 520 páginas
...pudding out; then take off the bafon and cloth very carefully, light puddings being apt to break. "VVhen you make a batter pudding, firft mix the flour well...ingredients by degrees, and it will be fmooth and not lumpy ; but for a plain batter pudding, the bed way is to ftrain it through a coarfe hair fieve, that... | |
| Elizabeth Hammond - 1819 - 302 páginas
...bason and cloth very carefully, light puddings being apt to break. When you make batter-puddings, first mix the flour well with a little milk, then put in the ingredients by degrees; and it will be quite smooth ; but for a plain batter-pudding, the best way is to strain it through a coarse hair-sieve,... | |
| Karen Hess - 1995 - 532 páginas
...move the Puddings in the Pot now and then, for fear they stick. When you make a Batter-pudding, first mix the Flour well with a little Milk, then put in the Ingredients by Degrees, and it will be smooth and not have Lumps; but for a plain Batter-pudding, the best way is to strain it through a coarse... | |
| Mary Randolph - 1984 - 432 páginas
...move the Puddings in the Pot now and then, for fear they stick. When you make a Batter-pudding, first mix the Flour well with a little Milk, then put in the Ingredients by Degrees, and it will be smooth and not have Lumps; but for a plain Batter-pudding, the best way is to strain it through a coarse... | |
| |