Custard Pudding
From Virginia Cookery-book, 1884
Serves 2
This makes two puddings if the plates are deep enough.
Presented as published in 1884. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
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.
CusTABD Pudding. Dissolve two even table-spoonfuls of corn-starch in half a teacupful of sweet milk ; boil two cups of milk, and just as it comes to a boil add the beaten yolks of four eggs, the dissolved corn-starch, with a heaping cup- ful of pulverized sugar; flavor with the grated rind of two lemons, adding the juice also the last thing
Cook this with the app: pantry check, scaling, and the assistant.