Corn Fruit Pudding

Ingredients

• 3 rounding tablespoonfuls corn-starch
• 2 cups boiling water
• 1/2 cup sugar
• 1 teaspoonful vanilla
• whites of 3 eggs

Method

1. 1

   Cook the corn-starch, to which the sugar has been added, in the boiling water, flavor with the vanilla, and pour the whole over the beaten whites of the eggs; mold, and serve with sliced banana or peaches.

Nutrition per serving

As published

This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 70. The excerpt below is the record exactly as published.

1/3 cup sugar, ]/2 a lemon, 2]/2 cups Granose Flakes. Beat separately the whites and yolks of three eggs, beating the yolks first, to which add one third of a cup of sugar and the grated rind of one half a lemon. Before beating the whites, add a pinch of salt, and when very stiff, carefully fold in the 1 beaten yolks, which should be stiff, and two and one-half cups of freshly toasted Granose Flakes. (When partially beaten, one-half tablespoonful of lemon juice added to the whites gives a more de- cided lemon flavor.) Put in tablespoonfuls on an oiled tin, and bake in a quick oven until brown. Granose Drop-Cakes, No. 2. — 2 eggs, 1/3 cup sugar, 2 tablespoonfuls Bromose, 2 cups Granose Flakes. Beat the yolks of two eggs, one third of a cup of sugar, and two tablespoonfuls of Bromose to a cream. Stir in lightly the well-beaten whites of the eggs, and two cups of dry Granose. Drop in small spoonfuls on a tin, and bake fifteen or twenty minutes. Desserts 203 *Corn Drop-Cakes. — Beat the yolks of three eggs until light; add one-half cup of Meltose and a pinch of salt. Beat the whites until stiff, and fold this carefully into the yolks together with two cups of toasted Corn Flakes. Drop in spoonfuls on an oiled tin, and bake quickly. *Corn Flake Dumplings. — 2 cups Corn Flakes, 4 tablespoonfuls ground nuts, 4 lemons, 8 apples. Mix together two cups of freshly toasted Corn Flakes, and four tablespoonfuls of English wal- nuts that have been ground to a meal. Moisten with water, and press in and about pared and cored apples. Over the apples pour the juice of one lemon to each two apples, and bake in a pudding- dish until tender. Serve with Apple Sauce pre- pared as follows: Thicken one cup of apple juice with two tablespoonfuls of browned flour, and add one-fourth cup of sugar and one and one-half table- spoonfuls of lemon juice. Serve hot. Granose Flakes may be used in place of the Corn Flakes. *Tuti-Fruit Corn Flakes. — Put equal parts of dates and figs through a colander. (They are easier to put through if steamed twenty minutes.) Grind a quantity of English walnuts equal to both dates and figs. Mix the nuts and fruits with one cup of toasted Corn Flakes, and roll out with the 204 Healthful Cookery hands into a cylinder about one and one-half inches in diameter. Cut in slices, and serve at luncheon or as dessert. Granose Flakes may be used in the same manner. *Snow Pudding. — i quart milk, 2 tablespoonfuls corn-starch, 5 eggs (whites). Heat the milk to boiling in a double boiler, stir in two heaping tablespoonfuls of corn-starch mois- tened in a little cold milk. Cook about ten min- utes, then add the well-beaten whites of five eggs. Mold in cups, and serve with orange sauce. *Corn Fruit Pudding. — 3 rounding tablespoon- fuls corn-starch, 2 cups boiling water, y2 cup sugar, 1 teaspoonful vanilla, whites of 3 eggs

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