Cornstarch Pudding

Ingredients

• a quart of milk
• half a cupful of milk
• four large tablespoonfuls of cornstarch
• a teaspoonful of salt
• the whites of two eggs
• two tablespoonfuls of powdered sugar
• half of a large tumbler of currant jelly

Method

1. 1

   Reserve half a cup of milk and heat the rest in a double boiler.

2. 2

   Mix cornstarch and salt with reserved milk, then stir into boiling milk and beat well for 2 minutes.

3. 3

   Cook for 12 minutes, pour into a pudding-dish, and cool for half an hour.

4. 4

   For sauce, beat egg whites to stiff froth, mix with sugar and jelly.

5. 5

   Serve with pudding.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 251. The excerpt below is the record exactly as published.

e quart of milk and mix thoroughly. Put four tablespoonfuls of flour and a teaspoonful of salt into another dish, and pour half a cupful of the milk and egg mixture upon them, and beat very smooth, gradually adding the rest of the milk and egg mixture. Turn this all into a double boiler surrounded by boiling water ; stir this until smooth and thick like cream, or about flfteen minutes ; then add vanilla or other extract. Rub all through a strainer into a well-buttered pudding- dish. Now beat the remaining three whites of eggs to a stiff froth, and DUMPLINGS AND PUDDINGS. 373 gradually add three tablespoonfuls of powdered sugar, and spread roughly over the pudding. Cook for twenty minutes in a moderate oven. Serve cold. CORNSTARCH PUDDING. Reserve half a cupful of milk from a quart and put the remainder on the stove in a double boiler. Mix four large tablespoonfuls of cornstarch and a teaspoonful of salt with the half cupful of milk ; then stir the mix- ture into the boiling milk and beat well for two minutes. Cover the boiler and cook the pudding for twelve minutes ; then pour it into a pudding-dish and set in a cool place for half an hour. When the time for serving comes, make a sauce in this manner : Beat the whites of two eggs to a stiff, dry froth, and beat into this two tablespoonfuls of pow- dered sugar. As soon as the sugar has been well mixed with the whites, add half of a large tumbler of currant jelly

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