Boiled Cornflour Pudding

Ingredients

• lqt. of milk
• 3 table-spoonfuls of Cornflour
• 1 teaspoonful of salt
• l|oz. of butter
• two eggs

Method

1. 1

   Put milk in a saucepan over the fire, and when very hot stir into it Cornflour soaked in a little cold milk.

2. 2

   Let it boil for thirty minutes, stirring constantly, then mix in salt and butter, and let it boil five minutes longer; then stir in beaten eggs with milk.

3. 3

   When the eggs are added, draw the pan to the side of the fire and cook slowly, stirring constantly for ten minutes.

4. 4

   Pour the pudding into a deep dish.

5. 5

   Serve cream and sugar with it.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 490. The excerpt below is the record exactly as published.

lqt. of milk, put it over the fire, and keep stirring till it thickens. Sweeten to taste either with sugar or treacle, grate a little nutmeg into it, and stir in two well-beaten eggs and loz. of butter. Pour the pudding into a pudding-dish, and bake in a Dutch-oven in front of the fire for half-an-hour. (4) Put lqt. of milk into a saucepan, keeping back enough to mix the Cornflour with, and let it get hot. Mix smoothly 4 table-spoonfuls of Cornflour with the milk reserved for the purpose and 2 table-spoonfuls of sugar ; when the milk in the saucepan is almost boiling, pour into it the blended Cornflour, milk, and sugar ; stir till it boils, and then at once take the For details respecting Culinary Processes, Utensils, Sauces, itc., referred to, see under their special heads. THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. 443 Cornflour — continued. pan from the fire. Beat up two eggs, and when the Cornflour has cooled a little stir them well into it. Pour it now into a well-buttered pudding-dish and bake in a quick oven for twenty minutes. (5) Put 3 pints of milk into a saucepan on the stove, and while it is getting hot, blend 6 table-spoonfuls of Corn- flour with a little cold milk. Just before the milk boils crush three bay-leaves in the hands and throw them into it, then stir in the blended Cornflour. Keep stirring till it boils, and let it boil for five minutes, still stirring, or it may burn. Move the saucepan a little away from the fire so that it may cool slightly. Beat together three eggs, 3oz. of sugar, and 1 saltspoonful of salt. Pick the bay-leaves out of the boiled Cornflour, and mix in the beaten eggs and sugar, then pour it into a pudding-dish and bake for ten minutes in a moderately hot oven. Serve hot. (6) Mix together 1 breakfast-cupful each of yellow corn- meal and molasses, and pour over them lqt. of boiling milk, mixing it in gradually ; then add 1 teaspoonful of salt, 1 table-spoonful of ground cinnamon or ginger, and 1 piled table-spoonful of butter, and let these ingredients cool. When they are quite cold, put them into an earthen pudding-dish, set it in a moderate oven, pour upon the top 1 pint of cold milk, but do not stir the milk into the pudding, and bake for three hours, taking care that the pudding does not burn. Serve either hot or cold. (7) Put 1 pint of milk over the fire, and when it comes to the boil, shake and stir in 5 pint of Cornflour, continue stirring till it boils, and let it boil thres minutes. Take it from the fire, and let it cool ; then mix in an egg beaten up with jib. of sugar, f saltspoonful of salt, and grated nut- meg to taste. Put it into a buttered pudding-dish and bake in a moderate oven for three-quarters-of-an-hour. Serve cream with it. (8) Boil in a saucepan lqt. of milk ; add ^lb. of Cornflour, and with a wire whisk stir briskly and continually for fifteen minutes. Take from the fire, let it cool, and add 4oz. of powdered sugar, mixing well for one minute ; break in four eggs, flavour with 1 teaspoonful of vanilla essence, and mix well for two minutes longer. Butter and sugar well six small pudding-moulds, with a ladle fill them with the Corn- flour, place them in a tin pan, filling it to half the height of the moulds with warm but not boiling water, put it in the oven, and bake for thirty-five minutes. Bemove, take the moulds from the pan with a towel, and with a thin knife detach them. Turn them on to a hot dish and serve with the following sauce : Put 1 pint of milk to boil in a sauce- pan on the stove; break into a vessel two eggs, add loz. of wheat-flour, |oz. of Cornflour, and 3oz. of powdered sugar, beating the whole well together with a spatula for three minutes. If the milk be boiling, add it gradually to the preparation, stirring continually for two minutes ; return the whole to the saucepan, place it on the stove, and stir briskly until it comes to the boil ; remove it, and add immediately 1 teaspoonful of vanilla flavouring. Strain the sauce through a sieve into a sauce-bowl, and serve. (9) Boiled. — Put lqt. of milk in a saucepan over the fire, and when very hot stir into it 3 table-spoonfuls of Cornflour soaked in a little cold milk. Let it boil for thirty minutes, stirring it constantly, then mix in 1 teaspoonful of salt and l|oz. of butter

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