Cornstarch Pudding
From The complete cook book, 1900
Serves 3
Presented as published in 1900. 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 The complete cook book (1900) by Rees, Jennie Day Mrs., page 113. The excerpt below is the record exactly as published.
yolks of four eggs ; if milk, yolks of eight eggs. Make a syrup of one pound white sugar and a pint of water. When nearly boil- ing, put in the fruit and wine and boil one minute. When cool, mix with the custard. Whip whites of the eggs to a stiff froth, and add to the custard and syrup after they are mixed. Add last a wineglass of brandy. BREAD PUDDING. Three eggs, one-quarter cup of sugar, one and one- half cups of sweet milk, and flavor to taste with vanilla. Beat three eggs without separating and beat 238 The Complete Cook Book. all together well. Brush your pudding dish with melted butter and fill it three-quarters full of stale bread crumbs. Pour the custard over it and let soak a few minutes. Bake in a pan of hot water about twenty minutes. Spread a layer of jam over the top and cover with meringue. Slip it into the oven until it is a fawn color, and serve it with the following sauce : Sauce : One cup of water, one-quarter cup of sugar * and one tablespoonful of lemon juice. Put in a sauce- pan, and when boiling skim it well. Add a small slice of candied pineapple and a few candied cherries. Simmer very gently ten minutes. Boil one cup of raisins one hour, until plump and soft, and add to the bread pudding if a plum pudding is desired. COTTAGE PUDDING. Two heaping cups of sifted flour, two teaspoonfuls of cream of tartar, one teaspoonful of soda, one teaspoonful of vanilla, one-half teaspoonful of salt, two eggs, one cup of sugar, three tablespoonfuls of melted butter and one cup of milk. Mix cream of tartar, soda and salt with the flour, beat the eggs, add sugar and melted but- ter and milk, and stir into the flour. Bake in a shal- low dish. Dredge the top well with powdered sugar and serve with lemon or wine sauce. COCOANUT PUDDING. One cup of cold milk, one-quarter pound of grated cocoanut, three tablespoonfuls of powdered sugar, three tablespoonfuls of melted butter, three tablespoonfuls of bread crumbs, one cupful of stoned raisins, grated rind of one lemon and the whites of two eggs beaten dry. Mix all together well and beat thoroughly. Pour this mixture into a well-buttered pudding dish and bake slowly one hour. The oven must not be too hot. Dust with powdered sugar and serve with cream. CORNSTAECH PUDDING. Mix one cup of cornstarch into enough cold water to make a batter, and add to it one cup of sugar, yolks of The Complete Cook Book. 239 four eggs, and stir this mixture into, one quart of boiling milk
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