Delmonico Pudding
From The practical cookbook, 1917
Presented as published in 1917. 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 The practical cookbook (1917) by Margaret W. Howard, page 32. The excerpt below is the record exactly as published.
tb. corn- starch, 4 tb. powdered sugar. Use any canned or fresh fruit, as desired. Make as for Baked cornstarch pudding {'p. 27), reserv- ing whites of eggs and powdered sugar for a meringue, and placing fruit and a little sirup
Cook this with the app: pantry check, scaling, and the assistant.