Corn-Starch Pudding
From Buckeye cookery, 1892
Serves 4
Can be made in one large mold.
Presented as published in 1892. 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 Buckeye cookery (1892), page 127. The excerpt below is the record exactly as published.
CORN-STARCH PUDDING. One pint sweet milk, whites of three eggs, two table-spoons corn- starch, three of sugar, and a little salt
Cook this with the app: pantry check, scaling, and the assistant.