Boiled Cornstarch Pudding

Ingredients

• 1 quart sweet milk
• 3 tablespoonfuls cornstarch
• 2 or 3 eggs, beaten light
• Light pinch salt

Method

1. 1

   Dissolve the cornstarch in a small portion of the milk; then add the eggs and salt.

2. 2

   Heat the milk not used in mixing the cornstarch to nearly boiling, then add the cornstarch and milk.

3. 3

   Boil four minutes, stirring constantly to prevent scorching.

4. 4

   Then turn it into a mold or bowl which has previously been dipped into cold water and set it away to cool.

5. 5

   When cold turn out on a dish and serve.

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 80. The excerpt below is the record exactly as published.

BOILED CORNSTARCH PUDDING. 1 (juart sweet milk. 3 tablespoonfuls cornstarch. 2 or 3 eggs, beaten light. Light pinch salt. Dissolve the cornstarch in a small portion of the milk ; then add the eggs and salt. Heat the milk not used in mixing the cornstarch to nearly boiling, then add the cornstarch and milk. Boil four minutes, stirring constantly to preA^ent scorching. Then turn it into a mold or bowl which has pre- viously been dipped into cold water and set it away to cool. When cold turn out on a dish and serve. To be eaten with cream and sugar. BOILED INDIAN-MEAL PUDDING. 1 quart Indian meal. 1 quart sweet milk

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