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 Egg batter with butter, baked in teacups and served with wine sauce (Walsh 1859)  Original Receipt from ‘The English Cookery Book‘ edited by JH Walsh Walsh 1859;Balloon Pudding. 925. Add three table-spoonsful of flour to five eggs, mix them with a pint of new milk, in which put a small lump of butter; warm the milk sufficiently to melt the butter. Butter some teacups, and fill them half full. Bake a quarter of an hour; serve with wine sauce.  |
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