Peach Batter Pudding from The Picayune's Creole Cook Book by The Times Picayune Publishing Company
Keat the yolks and whites of the eggs till very light, and mix, and add the milk. Beat steadily until smooth. Then add the melted butter, the flour, the salt and the baking powder. Have the Peaches...
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Ingredients
- A Pint of Milk
- 2 Cupfuls of Flour
- 3 Eggs
- 8 Peaches
- 2 Teaspoonfuls of Baking Powder
- ½ Teaspoonful of Salt
- 2 Tablespoonfuls of Melted Butter
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