vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Corn Starch and Egg Dish
From Delta Gamma cook book, 1922
Serves 1
Recipe by Edith Dumont Smith (Kappa).
Presented as published in 1922. 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 Delta Gamma cook book (1922), page 46. The excerpt below is the record exactly as published.
6 teaspoons corn starch 1 cup milk 1 teaspoon baking powder Beat the yolks, add the corn starch, baking powder, milk and a small teaspoon of salt. Fold in the beaten whites. Pour into a skillet in which has been melted a tablepoon butter.
Cook this with the app: pantry check, scaling, and the assistant.