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Recipes from The Inglenook Cookbook
 by The Sisters of the Brethren Church (1906)

EGGS: EGG RECIPES

EGG PUDDING

Take 5 tablespoonfuls of flour, 1 teaspoonful of salt, 1 1/2 pints of sweet milk, 5 eggs. Put flour and salt in a large bowl, add about half of the milk, and stir it into a batter, then add the eggs and beat well; put in the, balance of the milk, mix well. Have a skillet hot with butter and lard melted in it, pour in the batter; as it bakes, lift the edges with a knife until all of it is set; then place it in a hot oven to finish baking.

Sister Susie Forney Puterbaugh, Kidder, Mo.