Corn Starch Pudding

Ingredients

• four table-spoonfuls of corn-starch
• one quart of milk
• two ounces of sugar
• one salt-spoonful of salt
• two bay-leaves
• two eggs

Method

1. 1

   Heat milk, moisten cornstarch with cold milk, beat smooth.

2. 2

   Crush bay leaves, add to milk, stir in cornstarch, boil for five minutes.

3. 3

   Cool slightly, beat eggs and sugar, add to mixture, pour into pudding dish, bake for ten minutes.

4. 4

   Serve hot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 105. The excerpt below is the record exactly as published.

Com Starch Pudding. — Four table-spoonfuls of corn- starch, one quart of milk, two ounces of sugar, one salt- spoonful of salt, two bay-leaves, two eggs. Put the milk into a sauce-pan over the fire, and while it is heating moisten the corn-starch with a little cold milk, and beat it smooth. Just before the milk reaches the boil- ing-point, crush the bay-leaves in the hands, that the flavour may be more readily drawn out, and throw them into the milk, after which stir in the corn-starch ; stir all constantly PANCAKES. 157 until boiling, and when boiling allow this to continue for five minutes, still stirring to prevent scorching, which the corn- starch and milk are both apt to do. Draw the sauce-pan then aside from the fire to let its con- tents cool a little, and in the time allowed for this beat together the eggs and sugar, add to the sugar and eggs the salt, and removing the bay-leaves from the mixture in the sauce-pan, stir into it the sugar and eggs ; after which all must be poured into a small pudding -dish, and this be placed in a moderate oven and permitted to bake for ten minutes. This pudding should be served hot. NOTE. — Corn-starch blanc-mange may be prepared exactly as is the above pudding, except that the eggs must be left out ; and in- stead of being baked, the preparation must be poured into moulds and allowed to stand in them until cooled into forms. This blanc- mange is served with jam or jelly and sweet cream. Pancakes. — Three ounces of flour, two eggs, one hah* pint of milk, one ounce of sugar, one salt-spoonful of salt

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