Cornstarch Pudding
From A textbook of domestic science for high schools, 1913
At the end of five minutes, remove 1 tsp. of mixture, again at end of ten minutes, and at end of fifteen minutes. Compare the taste of the three samples.
Presented as published in 1913. 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 A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 11. The excerpt below is the record exactly as published.
Cornstarch Pudding Use method 1 of thickening with starch 5 tb. cornstarch 1 pt. scalded milk | c. sugar | ts. salt c. cold milk £ ts. vanilla
Cook this with the app: pantry check, scaling, and the assistant.