A Nice Boiled Pudding
Origin: Tidewater Virginia
Source: Mary Randolph, 1824
Ingredients
- 1 pint flour
- water
- powdered sugar
- butter
- nutmeg
Instructions
- Make up a pint of flour at sun rise, exactly as you do for bread, and see that it rises well.
- Have a large pot of water boiling.
- Half an hour before the puddings are to go to table, make the dough in balls the size of a goose egg.
- Throw them in the water and boil them quickly, keeping the pot covered.
- They must be torn asunder, as cutting will make them heavy.
- Eat them with powdered sugar, butter, and grated nutmeg.