Caramel Custard Pudding
From Durham cook book ..., 1921
Recipe by Mrs. C. B. Green.
Presented as published in 1921. 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 Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 56. The excerpt below is the record exactly as published.
CAEAMEL CUSTAED PUDDING. Make a custard by dissolving a package of vanilla jello in a quart of sweet milk, add a pinch of salt and put in top of double boiler. When scalding hot, dissolve heaping tablespoon corn starch, add this to that in boiler, let thicken, then add the caramel, also chopped nuts after it thickens properly. Serve with vrhipped cream. For the caramel, four tablespoons granulated sugar
Cook this with the app: pantry check, scaling, and the assistant.