Minute Pudding No. 2

This 1913 recipe is essentially a stovetop custard-based pudding where eggs provide structure and richness while flour acts as a thickening agent. Heating the milk first allows the flour mixture to cook quickly when added, preventing lumps through rapid starch gelatinization. Buttering the saucepan creates a protective barrier that prevents milk proteins from scorching on the pan bottom. The combination of eggs and flour creates a stable emulsion that thickens to a spoonable consistency similar to polenta or cream of wheat.