Cornstarch Pudding

Ingredients

• a quart of milk
• three tablespoons of cornstarch
• three well beaten eggs
• a pinch of salt

Method

1. 1

   Salt the milk and add beaten eggs.

2. 2

   Dissolve cornstarch in some milk, then add to saucepan.

3. 3

   Stir constantly until near boiling, then boil for four minutes.

4. 4

   Pour into a wet mold to cool.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The home cook book (1905) by Christine Frederick, page 147. The excerpt below is the record exactly as published.

CORNSTARCH PUDDING Salt to taste a quart of milk. Add three well beaten eggs. Dissolve in some of the milk three tablespoons of cornstarch, stirring it smooth. Put the milk in a saucepan, stir con- stantly, and when near boiling add the dissolved cornstarch. Stir hard, and boil four minutes. Wet a quart pan or tea- cups with cold water, pour the pudding in to harden. When perfectly cold turn it out, and serve with a cold boiled custard flavored with vanilla for a sauce. CORNSTARCH BLANC-MANGE WITH FRUIT Put a quart of milk in a double-boiler and heat, keeping one-half a cup from the quart. Take half a cup of sugar, four tablespoons (or quarter of a cup) of cornstarch, a pinch of salt

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