Blancmange or Cornstarch Pudding

Ingredients

• 1.34 cups scalded milk
• 1/4 teaspoon salt
• 3 tablespoons cornstarch
• 1/4 cup cold milk
• 1/4 cup sugar
• 1 teaspoon vanilla
• 2 egg whites, beaten until stiff (if desired)

Method

1. 1

   Mix cornstarch, sugar, and salt, dilute with cold milk, add to scalded milk, stirring constantly until mixture thickens.

2. 2

   Cook 15 minutes in double boiler.

3. 3

   Cool slightly, add flavoring and egg whites, mix thoroughly, mold, chill, and serve with Yellow Sauce or Chocolate Sauce.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 221. The excerpt below is the record exactly as published.

14 cup sugar and /4 cup boiling water, stir until smooth, and add to mixture just before taking from fire. Serve with sugar and cream. BLANCMANGE OR CORNSTARCH PUDDING 134 cups scalded milk \4 teaspoon salt 3 tablespoons cornstarch 4 cup cold milk 14 cup sugar 1 teaspoon vanilla 2 egg whites, beaten until stiff (if desired) Mix cornstarch, sugar, and salt, dilute with cold milk, add to scalded milk, stirring constantly until mixture thickens, afterwards occasionally; cook 15 minutes in double boiler. Cool slightly. Add flavoring and egg whites, mix thoroughly, mold, chill, and serve with Yellow Sauce (p. 617), or Chocolate Sauce (p. 606). Chocolate Cream. Scald milk with 2 squares unsweetened chocolate. Beat until smooth. Fold in egg whites. Serve with cream, plain or whipped, or fold in 4% cup heavy cream, whipped. Coconut Pudding. Add 1% cup shredded coconut to scalded milk. Butterscotch Pudding. Omit white sugar. Melt 1 table- spoon butter, add 1 cup brown sugar, cook and stir until sugar melts. Add slowly to hot milk and stir until well blended. Pineapple Pudding. Just before molding, add 34 cup crushed pineapple. MAPLE NUT PUDDING 14% cups brown sugar Yq cup cold water 2 cups boiling water 3 egg whites, beaten until stiff 1% cup cornstarch ; 14 cup English walnut meats Few grains salt To sugar add boiling water and cornstarch diluted with cold water. Cook over flame until mixture thickens, stirring constantly ; then.cook in double boiler 20 minutes, stirring occasionally. Remove from range and add egg whites, nut meats broken in small pieces, and salt. Mold and chill. Serve with Soft Custard (p. 529). 534 THE BOSTON COOKING-SCHOOL COOK BOOK TAPIOCA CREAM 11% tablespoons quick-cooking 2 eggs tapioca ¥g cup sugar 2 cups scalded milk V4 teaspoon salt 1 teaspoon vanilla Cook tapioca in double boiler until transparent. Add half the sugar to milk and remainder to egg yolks slightly beaten, and salt. Combine by pouring hot mixture slowly on egg mixture; return to double boiler, stir, and cook until it thickens. Add egg whites beaten stiff. Chill and flavor. For a richer dessert, fold in 4 cup heavy cream, beaten stiff. Serves 4 to 6. With Pearl Tapioca. Use 4 cup. Soak 1 hour in cold water to cover and drain. Tapioca Custard. Add whole eggs, slightly beaten. Add 1 tablespoon butter. Bake in buttered dish in pan of hot water in moderately slow oven (325° F.). Chocolate Tapioca. Scald 2 squares unsweetened chocolate with milk or mix 14 cup cocoa with the sugar. If desired, double the amount of tapioca and omit eggs. Coconut Tapioca. Add 14 cup shredded coconut to milk. Instead of folding in egg whites, pour pudding into buttered baking dish, fold 14 cup sugar into egg whites, beaten stiff, pile on top and bake 15 minutes in slow oven (300° F.). COFFEE TAPIOCA 4 cups boiled or percolated Y cup quick-cooking tapioca coffee V% cup sugar Cook 15 minutes. Mold. Chill. Serve with cream, plain or whipped. Serves 6 to 8. BUTTERSCOTCH TAPIOCA Y4{ cup quick-cooking tapioca 4 cup brown sugar Vg teaspoon salt 4 cup peanuts, skinned and 2 cups scalded milk chopped, or ¥ teaspoon vanilla 1 cup dates, chopped 1 tablespoon butter Add tapioca and salt to milk. Cook in double boiler until tapioca is clear, stirring frequently (15 minutes). Melt butter, add sugar, cook until brown. Add to tapioca mixture and cook until dis- — CUSTARDS AND PUDDINGS 535 solved. Add nuts or dates. Chill. Or pour into a buttered bak- ing dish and bake in moderate oven (350° F.) 30 minutes. Serve with cream, whipped or plain. Serves 4. CARAMEL RENNET CUSTARD 2 cups milk Few grains salt 1% cup sugar 1 teaspoon vanilla Yg cup boiling water Whipped cream, sweetened and 1 household rennet tablet flavored Chopped nut meats Heat milk until lukewarm. Caramelize sugar, add boiling water, and cook until sirup is reduced to 4 cup. Cool and add milk slowly to sirup. Reduce rennet tablet to powder, add to mixture, with salt and vanilla. Let stand in warm place until set, then chill. Cover with whipped cream and sprinkle with chopped nuts. APPLE TAPIOCA Y% cup quick-cooking tapioca 1% teaspoon salt Cold water 7 sour apples 2% cups boiling water Y% cup sugar Add tapioca to boiling water and salt; cook in double boiler until ‘transparent. Core and pare apples, arrange in buttered pudding dish, fill cavities with sugar, pour over tapioca. Bake in moderate oven (350° F.) until apples are soft. Serve with sugar and cream or whipped cream. Serves 6. PEACH TAPIOCA 2 cups canned peaches 1% cup quick-cooking tapioca 14 cup powdered sugar 1% teaspoon salt 4 cup granulated sugar Boiling water Drain peaches, sprinkle with powdered sugar, and let stand 1 hour. To peach sirup, add enough boiling water to make 3 cups, heat to boiling point, and add tapioca, sugar, and salt. Cook in double boiler until transparent. Line a mold or pudding dish with peaches cut in quarters, fill with tapioca, and bake in moderate oven (350° F.) 30 minutes. Cool slightly, turn on dish, and serve with whipped cream. Serves 8. 536 THE BOSTON COOKING-SCHOOL COOK BOOK RHUBARB TAPIOCA PUDDING 4 cup quick-cooking tapioca 3 cups rhubarb 14 cups boiling water 11% cups sugar 2% teaspoon salt Put tapioca in double boiler, add boiling water and salt; cook until tapioca has absorbed water. Peel rhubarb, cut in 34-inch pieces crosswise, and sprinkle with sugar. Add to tapioca; cook until tapioca is transparent and rhubarb soft. Serve with sugar and thin cream. Serves 6 to 8. RICE AND RAISIN PUDDING 1 cup boiled or steamed rice 2 tablespoons butter Y cup sugar 1 quart milk 1 teaspoon sait Y cup seeded raisins (washed) Few gratings nutmeg Combine ingredients. Put in buttered baking dish. Bake in moderately slow oven (325° F.) until milk is absorbed. Serves 6. BAKED RICE PUDDING 4 cups milk Ys teaspoon salt Yo cup rice 2% cup sugar Grated rind 144 lemon or dash of nutmeg Wash rice, mix ingredients, pour into buttered pudding dish, and bake 3 hours in slow oven (325° F.), stirring 3 times during first hour of baking to prevent rice from settling. For a richer pudding, stir in 1 or 2 well-beaten eggs, 30 minutes before pudding is done. Serve hot or cold. Serves 6. Chocolate Rice Pudding. Add 2 squares melted chocolate or 14 cup cocoa. Rice Pudding with Fruit. Add % to 1 cup seeded raisins, dates, or figs cut in small pieces, or a combination of fruits. Poor Man’s Pudding. Use % cup molasses in place of sugar and 14 teaspoon cinnamon in place of lemon rind or nutmeg. At last stirring, add 1 tablespoon butter. — CUSTARDS AND PUDDINGS 5a QUICK RICE PUDDING 1 cup cooked rice 1 or 2 eggs 2 cups milk Yo cup sugar Y4 teaspoon salt

Cook this with the app: pantry check, scaling, and the assistant.