To make Pap is a traditional Stuart recipe for a classic carbohydrate staple of a porridge-like mixture of milk thickened with flour and egg yolks and flavoured with salt and sugar. The full recipe is presented here and I hope you enjoy this classic Stuart version of: To make Pap.
Take three quarts of new milk, set it on the fire in a dry silver Dish, or Bason, when it begins to boyle skim it, then put thereto a handfull of flour & yolks of three Eggs, which you must have well mingled together with a Ladle-full of cold Milk, before you put it to the Milk that boyles, and as it boyles, stir it all the while till it be enough, and in the boyling, season it with a little Salt, and a little fine beaten Sugar and so keeping it stirred till it be boyled as thick as you desire, then put it forth into another Dish and serve it up.
Pour the mil into a large pan, bring to a boil then take off the heat and skim the surface.
Beat together the eggs and flour in a bowl. Whisk in two ladlefuls of the hot milk to tender then whisk the egg mixture into the hot milk until smooth. Place back on the heat and stir in the salt and sugar.
Keep cooking, stirring constantly (do not allow to boil) until the custard mixture has thickened to your liking. Take off the heat, turn into a dish and serve hot.
