Cream Pudding

Ingredients

• Beat five eggs separately and very light
• add to the beaten yolks one cup of sugar
• one teaspoonful of cream of tartar
• into one teacupful of flour
• add half a teaspoonful of soda
• Divide the mixture, and bake in two tin plates

Method

1. 1

   Beat eggs separately.

2. 2

   Combine yolks with sugar, then add beaten whites.

3. 3

   Sift cream of tartar and flour together, then beat into the egg mixture with soda.

4. 4

   Bake in two tin plates.

5. 5

   For the cream, boil milk, beat yolks, add sugar, beaten whites, and flour or corn-starch.

6. 6

   Pour boiling milk gradually into the mixture, return to saucepan, stir until thick, and flavor with vanilla.

As published

This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 83. The excerpt below is the record exactly as published.

Crbam Pudding. To make the cake : Beat five eggs separately and very light ; add to the beaten yolks one cup of sugar, then the beaten whites. Put one teaspoonful of cream of tartar into one teacupful of flour, sifting them together well. Beat this into the eggs and sugar, and to the mixture add half a teaspoonful of soda. Divide the mixture, and bake in two tin plates

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