Baked Cornstarch Pudding
From The practical cookbook, 1917
2 egg yolks may be used and the whites reserved for Meringue.
Presented as published in 1917. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 13. The excerpt below is the record exactly as published.
Baked cornstarch pudding. Additional ingredients: I egg, J- tb, butter. Mix like Chocolate cream
Cook this with the app: pantry check, scaling, and the assistant.