Bride's Pudding

Ingredients

• a quart of milk
• six tablespoonfuls of corn-starch
• half a cupful of cold milk
• the yolks of four eggs
• a teaspoonful of salt
• six tablespoonfuls of powdered sugar

Method

1. 1

   Put a quart of milk on to heat in a double-boiler.

2. 2

   Mix corn-starch with cold milk, add yolks of eggs and salt.

3. 3

   Stir into boiling milk and cook for eight minutes, stirring occasionally.

4. 4

   Butter a pudding-dish and pour the mixture into it, leaving space for meringue.

5. 5

   Cook in a moderate oven for twenty minutes, then cool for twenty minutes.

6. 6

   Beat egg whites to a stiff froth, gradually beat in powdered sugar, spread over pudding, and cook in the oven with the door open for twenty minutes.

7. 7

   Serve immediately with cold sauce.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 318. The excerpt below is the record exactly as published.

Bride's Pudding. Put a quart of milk on to heat in a double-boiler. Mix six table-spoonfuls of corn-starch with half a cup- ful of cold milk, and add the yolks of four eggs and a teaspoonful of salt. Stir this mixture into the quart of boiling milk, and cook for eight minutes, stirring occasionally. Butter a pudding-dish, and pour the mix- ture into it ; but be careful to have a space of two inches from the surface of the mixture to the edge of the dish, for a me'ringue. Cook in a moderate oven for twenty minutes; then let it stand in a cool place for twenty minutes more. Beat the whites of the four eggs to a stiff, dry froth, and with a spoon gradually beat into them six table- spoonfuls of powdered sugar

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