Cornstarch Meringue

Ingredients

• a quart of milk
• four heaping teaspoonfuls of cornstarch
• the yolks of five eggs
• three-fourths of a cupful of sugar
• a half cupful of jelly

Method

1. 1

   Heat a quart of milk until it boils, add four heaping teaspoonfuls of cornstarch which has previously been dissolved in a little cold milk.

2. 2

   Stir constantly while boiling for fifteen minutes.

3. 3

   Remove from the fire, and gradually add while hot the yolks of five eggs, beaten together with three-fourths of a cupful of sugar, and flavored with lemon, vanilla or bitter almond.

4. 4

   Bake this mixture for fifteen minutes in a well-buttered pudding-dish or until it begins to 'set.' Make a meringue of the whites of five eggs, whipped stiff with a half cupful of jelly, and spread evenly over the custard.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 234. The excerpt below is the record exactly as published.

CORNSTARCH MERINGTJE. Heat a quart of milk until it boils, add four heaping teaspoonfuls of cornstarch which has previously been dissolved in a little cold milk. Stir constantly while boiling for fifteen minutes. Remove from the fire, and gradually add while hot the yolks of five eggs, beaten together with three-fourths of a cupful of sugar, and fiavored with lemon, vanilla or bitter almond. Bake this mixture for fifteen minutes in a well-buttered pudding-dish or until it begins to “set.” Make a meringue of the whites of five eggs, whipped stiff with a half cupful of jelly

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