Dandy Pudding

Ingredients

• the yolks and whites of four eggs
• five table-spoonfuls of white sugar
• four heaping table-spoonfuls of brown sugar
• two table-spoonfuls of corn-starch
• one quart of boiled milk
• Any flavoring may be used to taste

Method

1. 1

   Beat yolks and whites of eggs separately.

2. 2

   Mix white sugar with beaten whites.

3. 3

   Beat brown sugar into yolks with corn-starch.

4. 4

   Pour boiled milk over yolks, stir until mixed.

5. 5

   Add flavoring, top with beaten whites, and brown.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 347. The excerpt below is the record exactly as published.

Dandy Pudding PUDDINGS, ETC Frozen Pudding buttered basin which it will quite fill, cover it with a piece of buttered paper, and tie it in a floured cloth, then steam it gently until done. Keep moving it about in the sauce- pan for the first few minutes, that it may be well mixed. It must not cease boiling after it is once put in. Serve with wine sauce or a little jam. A large pudding may be made with very little more expense by adding another egg, another half- pint of milk, and a table-spoonful of flour. Time, forty minutes to steam. Dandy Pudding. — The yolks and whites of four eggs beaten separately, five table-spoonfuls of white sugar, to be added to the whites after they are well beaten, so that they will stand alone. Four heaping table-spoonfuls of brown sugar must be beaten into the yolks with two table-spoonfuls of corn-starch. Pour over the yolks one quart of boiled milk, stirring until well mixed. Any flavoring may be used to taste

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