Custard Meringue Pudding

Ingredients

• one quart of milk
• four tablespoonfuls of flour
• three eggs
• half a teaspoonful of salt
• one tablespoonful of butter
• one teaspoonful and a half of vanilla extract
• half a cupful of granulated sugar
• three tablespoonfuls of powdered sugar

Method

1. 1

   Reserve half a cupful of milk, and put the rest on the stove in a double-boiler.

2. 2

   Mix the flour and cold milk, and stir into the boiling milk until smooth.

3. 3

   Beat the yolks of the eggs, granulated sugar, salt, and one teaspoonful of vanilla extract.

4. 4

   Stir this into the cooking mixture, then add the butter and pour into a pudding-dish.

5. 5

   Bake in a slow oven for half an hour.

6. 6

   Beat the whites of the eggs to a stiff froth, then beat in the powdered sugar and half a teaspoonful of vanilla extract.

7. 7

   Spread over the pudding and bake for a quarter of an hour with the oven 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 346. The excerpt below is the record exactly as published.

Custard M6ringue Pudding. For a pudding sufficiently large for six or eight per- sons use these materials : one quart of milk, four table- spoonfuls of flour, three eggs, half a teaspoonful of salt, one table-spoonful of butter, one teaspoonful and a half of vanilla extract, half a cupful of granulated sugar, and three table-spoonfuls of powdered sugar

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