Recipes > Meat > Battle Pudding

Battle Pudding

Batter

• 1 cup flour
• 1/2 cup milk
• 2 teaspoons baking powder
• 1 egg
• 4 tablespoons water
• 1/2 teaspoon salt

Filling

• 2 cups coarsely chopped cold cooked meat
• 1 tablespoon drippings
• 1 medium-sized potato
• 1 cup stock or hot water
• salt and pepper
• 1 small onion

Instructions

Any cold meat may be used for this. Cut it into inch pieces. Slice the onion and potato and fry in drippings until onion is slightly browned. Add the meat and stock, or hot water, or dissolve in hot water any left-over meat gravy. Cook all together until potato is soft, but not crumbled; season with the pepper and salt. Thicken with a tablespoon of flour and turn into a pudding dish.

Make a batter by sifting together flour, baking-powder and salt; stir in the egg and milk, mixed with the water. Beat hard until free from lumps, then pour over meat and vegetables in the pudding and bake until brown.

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Source

Foods That Will Win the War and How to Cook Them (1918).