Cream Meringue Pudding

Ingredients

• one quart of milk
• four eggs
• four tablespoonfuls of flour
• three-fourths of a cupful of powdered sugar
• half a teaspoonful of salt
• one teaspoonful of vanilla extract

Method

1. 1

   Break the eggs, and beat well all the yolks and one of the whites.

2. 2

   Add the milk and all but three tablespoonfuls of the sugar.

3. 3

   Put the flour and salt into another bowl, and pour upon them four tablespoonfuls of the egg-and-milk mixture.

4. 4

   Beat until very smooth, and gradually add the rest of the egg-and-milk mixture.

5. 5

   Turn into a double-boiler, and stir until it becomes a smooth thick cream for about a quarter of an hour.

6. 6

   Add the vanilla extract, and rub the mixture through a strainer into a pudding-dish.

7. 7

   Beat the three reserved whites of eggs to a stiff froth, and gradually beat into them the remaining sugar.

8. 8

   Spread this mixture over the pudding and bake for twenty minutes with the door open.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 343. The excerpt below is the record exactly as published.

Cream M6ringue Pudding. Use for this pudding one quart of milk, four eggs, four table-spoonfuls of flour, three-fourths of a cupful of powdered sugar, half a teaspoonful of salt, and one tea- spoonful of vanilla extra

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