Common flour pudding, or batter pudding, is easily made. Those who
live in the country can beat up five or six eggs with a quart of milk,
and a little salt, with flour enough to make it just thick enough to
pour without difficulty. Those who live in the city, and are obliged
to buy eggs, can do with three eggs to a quart, and more flour in
proportion. Boil about three quarters of an hour.