Corn-Starch Pudding

Ingredients

• One quart of milk
• four tablespoonfuls of corn-starch
• one cup of sugar
• three eggs
• a teaspoonful of salt
• a teaspoonful of vanilla

Method

1. 1

   Boil the milk; dissolve the corn-starch in a little cold milk, and add.

2. 2

   Cook five minutes, and add the eggs and flavoring beaten with the sugar.

3. 3

   Turn into a buttered dish, and bake fifteen minutes, covering then with a meringue made of the whites.

Nutrition per serving

As published

This recipe was extracted from The easiest way in housekeeping and cooking (1881) by Helen Stuart Campbell, page 121. The excerpt below is the record exactly as published.

Corn-Starch Pudding. One quart of milk ; four tablespoonfuls of corn-starch ; one cup of sugar ; three eggs ; a teaspoonful each of salt and vanilla. Boil the milk ; dissolve the corn-starch in a little cold milk, and add. Cook five minutes, and add the eggs and 244 PUDDINGS BOILED AND BAKED. flavoring beaten with the sugar. Turn into a buttered dish, and bake fifteen minutes, covering then with a me- ringue made of the whites, or cool in molds, in this case using only the whites of the eggs. The yolks can be made in a custard to pour around them. A cup of grated cocoanut can be added, or two teaspoonfuls of chocolate stirred smooth in a little boiling water. Gelatine Pudding. Four eggs ; one pint of milk ; one cup of sugar ; a sal{- spoonful of salt ; a teaspoonf ul of lemon or vanilla ; a third of a box of gelatine. Soak the gelatine a few minutes in a little cold water, and then dissolve it in three-quarters of a cup of boiling water. Have ready a custard made from the milk and yolks of the eggs. Beat the yolks and sugar together, and stir into the boiling milk. When cold, add the gela- tine water and the whites of the eggs beaten very stiff. Pour into molds. It is both pretty and good. Cabinet Pudding. One quart of milk ; half a package of gelatine ; a tea- spoonful each of salt and vanilla ; a cup of sugar. Boil the milk ; soak the gelatine fifteen minutes in a little cold water ; dissolve in the boiling milk, and add the sugar and salt. Now butter a Charlotte-Russe mold thickly. Cut slips of citron into leaves or pretty shapes, and stick on the mold. Fill it lightly with any light cake, either plain or rich. Strain on the gelatine and milk, and set in a cold place. Turn out before serving. Delicate crackers may be used instead of cake. CUSTAEDS, CBEAMS, JELLIES, ETC, 245 Corn-Meal or Indian Pudding. One quart of milk ; one cup of sifted corn meal ; one cup of molasses (not "sirup") ; one teaspoonful of salt. Stir meal, salt, and molasses together. Boil the milk, and add slowly. Butter a pudding-dish, and pour in the mixture ; adding, after it is set in the oven, one cup of cold milk poured over the top. Bake three hours in a moder- ate oven. CUSTARDS, CREAMS, JELLIES, ETC. Baked Custard. One quart of milk ; four eggs ; one teacup of sugar ; half a teaspoonful of salt ; nutmeg. Boil the milk. Beat the eggs very light, and add the sugar and salt. Pour on the milk very slowly, stirring constantly. Bake in a pudding-dish or in cups. If in cups, set them in a baking-pan, and half fill it with boiling water. Grate nutmeg over each. The secret of a good custard is in slow baking and the most careful watching. Test often with a knife-blade, and do not bake an instant after the blade comes out smooth and clean. To be eaten cold. Six eggs are generally used ; but four are plenty. Boiled Custard. One quart of milk ; three or four eggs ; one cup of sugar ; one teaspoonful of vanilla ; half a teaspoonful of salt ; one teaspoonful of corn-starch. Boil the milk. Dissolve the corn-starch in a little cold water, and boil in the milk five minutes. It prevents the 246 CUSTARDS, CBEAMS, JELLIES, ETC. custard from curdling, which otherwise it is very apt to do. Beat the eggs and sugar well together, stir into the milk, and add the salt and flavoring. Take at once from the fire, and, when cool, pour either into a large glass dish, covering with a meringue of the whites, or into small glasses with a little jelly or jam at the bottom of each. Or the whites can be used in making an apple-float, as below, and the yolks for the custard. For Cocoanut Custard add a cup of grated cocoanut ; for Chocolate, two tablespoonfuls of grated chocolate dissolved in half a cup of boiling water. Tipsy Pudding. Make a boiled custard as directed. Half fill a deep dish with any light, stale cake. Add to a teacup of wine a teacup of boiling water, and pour over it. Add the cus- tard just before serving. Apple Float. Six good, acid apples stewed and strained. When cold, add a teacupful of sugar, half a teaspoonful of vanilla

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