Cornstarch Pudding

Ingredients

• 3 cups milk
• 2 tablespoons corn-starch
• 1 teaspoon vanilla
• 2 eggs
• 0.5 cup of sugar

Method

1. 1

   Boil milk and sugar before adding eggs, cornstarch, or vanilla.

2. 2

   Save egg whites for frosting if desired.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 250. The excerpt below is the record exactly as published.

ORN^^STARCH PUDDING. 3 cups milk. 2 tablesj)oons corn=starch — in a 1 teaspoon vanilla. little milk. 2 eggs, beaten light. ^ cup of sugar. Let the milk and sugar boil before putting in the eggs, starch or vanilla. Save out the whites of the eggs for frosting, if you like. Corn=starch, as its name indicates, is the starch extracted from Indian corn. It is light and easily digested but is not very nutritious, as it is about 84^ starch, and 15^ water. Note. — It should be understood that starch to be digestible should be cooked about 20 minutes, and that it is not cooked as soon as swollen, as many cooks imagine. There is danger of cooking corn=starch too short a time, and so leaving it indigestible, and with a raw taste. CRANBERRY PUDDING — Use 1 egg, beaten light, 1 teaspoon soda dissolved in 1 cup milk, and sift 1 heaping teaspoon cream of tartar and a little salt thoroughly into 2 cups flour; add 1 cup of cranberries, and steam 1^ hours. Serve with sweet sauce. COTTAGE PUDDING. 1 cup of suet. 1 egg. 1 cup of sweet milk. 2 cups of flour. 1 teaspoon cream tartar. -g teaspoon soda Bake | hour. Eat with hot sauce. BAKED COTTAGE PUDDING. 1 pint of flour. 1 small cup of sugar. 1 cup of milk. 1 tablespoon of butter. 2 teaspoons of baking powder. STEAMED COTTAGE PUDDING. 3 tablespoons melted butter and 1 cup milk. 1 teacup sugar beaten together. 1 egg. 2 teaspoons of baking powder. 2 cups of flour. Steam -| hour. CRACKER PUDDING — Put a layer of split crackers in a deep pudding dish, put on raisins, cinnamon, nutmeg and a little salt, and fill it ^ full with alternate layers in this way, packing it down tightly; then put a plate over it, till the dish with milk, and let it PUDDINGS 327 stand several hours to soak. Tlien beat 2 eggs witli 1 cup sugar, pour off any milk not absorbed and mix it with the eggs, adding more milk if needed; pour this over the pudding, leaving on the plate to keep it in shape, and bake about 2 hours. It should retain its shape when turned out, if right. Good either hot with sauce, or cold. CRACKED WHEAT PUDDING To 1 quart of unskimmed milk add | cup uncooked cracked wheat, ^ cup sugar, and a little piece of stick cinnamon, and ^ cup of any fruit preferred. Bake in a moderate oven, and when about half done stir in the crust which will be formed, leaving it to form another, which will be sufficiently brown. Test by tasting a grain of the wheat, which must be very soft. Eat when cold. DATE PUDDING — Soak 1 cup bread crumbs in 1 cup milk 10 minutes; add 2 beaten eggs, 2 tablespoons powdered suet, 1 teaspoon each of salt and cinnamon and ^ cup sugar; have 1 cup dates cut into small pieces, dredge them in 1 tablespoon of flour, stir them into the pudding, beat all vigorously, turn into a well greased mold, and steam 3 hours. Eat with hard sauce. Or (2) stir dates into a common bread pudding and bake, see " Bread Pudding." DELMONICO PUDDING.— Mix 3 tablespoons corn=starch

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