Cornstarch Pudding

Ingredients

• One pint of rich milk
• two tablespoonfuls of cornstarch
• one-half cup sugar
• whites of three eggs

Method

1. 1

   Mix milk and cornstarch, add sugar, salt, and flavoring.

2. 2

   Serve with boiled custard made from yolks.

3. 3

   For coconut pudding, add grated coconut.

4. 4

   For chocolate pudding, flavor with vanilla and add melted chocolate.

As published

This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 89. The excerpt below is the record exactly as published.

two tablespoonfuls of cornstarch, one- half cup sugar, whites of three eggs, a little salt and flavoring. Serve with boiled custard made of the yolks of the eggs. Mould the custard. To make a cocoanut pudding, add half a cocoanut, grated; put into a mould. Serve with whipped cream around it, or, a sauce of boiled custard, made of the yolks of the eggs. Chocolate pudding: With still the same recipe for a cornstarch pudding, first, flavor the whole with vanilla, take out one-third of the white pudding; to the remainder, add one-half teacup of grated chocolate, dissolved with a little milk. Put half of the chocolate pudding in the bottom of a mould, which has been wet in cold water; smooth the top; next make a layer with the white pudding (the third taken out), smooth it also; next, the remain- der of the chocolate pudding. Serve with whipped cream or boiled custard; or the one-third portion of the pudding may be flavored with half a bar of chocolate, and placed in the center of the two layers of the white. CABINET PUDDING. One quart milk, four eggs, four tablespoonfuls of sugar, half a teaspoon of salt, one tablespoonful of butter, three pints of stale sponge cake; one cupful each of raisins, chopped citron and cur- rants. Have a little more currants than of the other fruit. Beat the eggs, sugar and salt together, and add the milk. Butter a three pint basin mould, sprinkle sides and bottom with fruit and put in a layer of cake. Again sprinkle in fruit and put in more cake, and so on, and pour on the custard. Let the pudding stand two hours and steam one and one-fourth hours. Serve with liquid sauce. PUDDINGS AND SAUCES. 151 COCOANUT PUDDING. Grate one pound of cocoanut, mix one cup of sugar with one pint of cream, adding two tablespoonfuls of rose water. Then stir in gradually one pint of rich milk

Cook this with the app: pantry check, scaling, and the assistant.