Cornflour and Egg Pudding

Ingredients

• lqt. of milk
• 4 table-spoonfuls of Cornflour
• 2 table-spoonfuls of sugar
• two eggs

Method

1. 1

   Put milk into a saucepan, keeping back enough to mix the Cornflour with, and let it get hot.

2. 2

   Mix smoothly Cornflour with the reserved milk and sugar; when the milk in the saucepan is almost boiling, pour in the blended Cornflour, milk, and sugar; stir till it boils, then take the pan from the fire.

3. 3

   Beat up the eggs, and when the Cornflour has cooled a little, stir them well into it.

4. 4

   Pour it into a well-buttered pudding-dish and bake in a quick oven for twenty minutes.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 490. The excerpt below is the record exactly as published.

lqt. of milk, put it over the fire, and keep stirring till it thickens. Sweeten to taste either with sugar or treacle, grate a little nutmeg into it, and stir in two well-beaten eggs and loz. of butter. Pour the pudding into a pudding-dish, and bake in a Dutch-oven in front of the fire for half-an-hour. (4) Put lqt. of milk into a saucepan, keeping back enough to mix the Cornflour with, and let it get hot. Mix smoothly 4 table-spoonfuls of Cornflour with the milk reserved for the purpose and 2 table-spoonfuls of sugar ; when the milk in the saucepan is almost boiling, pour into it the blended Cornflour, milk, and sugar ; stir till it boils, and then at once take the For details respecting Culinary Processes, Utensils, Sauces, itc., referred to, see under their special heads. THE ENCYCLOPAEDIA OF PRACTICAL COOKERY. 443 Cornflour — continued. pan from the fire. Beat up two eggs

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