Cornstarch Pudding
From Cookery for little girls, 1910
A double boiler is best to prevent scorching.
Presented as published in 1910. 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 Cookery for little girls (1910) by Olive Hyde Foster, page 31. The excerpt below is the record exactly as published.
Cornstarch Pudding, Individual Moulds CORNSTARCH PUDDING Cornstarch pudding is an old favorite, too, either hot or cold. First mix four level table- spoonfuls of cornstarch with three tablespoonfuls of sugar, and beat up light one egg. Then scald two cupfuls of milk, after pouring a few spoonfuls on the cornstarch in order to thoroughly wet it, When the milk is hot, add the moistened corn- starch and sugar, the beaten egg, and flavoring to taste
Cook this with the app: pantry check, scaling, and the assistant.