Corn Flour Meringue

Ingredients

• One qt. of milk
• 4 teaspoonfuls corn flour
• 4 eggs
• 2 tablespoonfuls pounded white sugar
• one tablespoonful jelly or jam
• 3 teaspoonfuls of vanilla

Method

1. 1

   Heat the milk to boiling and pour it on the corn flour which should be previously mixed with a little cold milk; boil 15 minutes stirring all the time.

2. 2

   Remove from the fire, and while still hot add gradually the yolks of the eggs beaten with the sugar, and flavored with the vanilla.

3. 3

   Pour this into a buttered pudding-dish, and bake about 15 minutes, or until the custard begins to set.

4. 4

   Take it from the oven and heap upon it lightly and quickly a meringue, made of the whites of the eggs whipped to a stiff froth with a jelly or jam which must be added gradually.

5. 5

   Return to the oven to brown slightly, and serve either hot or cold.

Nutrition per serving

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 50. The excerpt below is the record exactly as published.

Corn Flour Meringue. One qt. of milk, 4 teaspoonfuls corn flour, 4 eggs, 2 tablespoonfuls pounded white sugar, one tablespoonful jelly or jam, 3 tea- spoonfuls of vanill

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