Delmonico Pudding
From Buckeye cookery, 1892
Serves 2
Recipe from Mrs. J. Holland, New Castle, Ind.
Presented as published in 1892. 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 Buckeye cookery (1892), page 129. The excerpt below is the record exactly as published.
DELMoNICcO PUDDING. A quart milk, three table-spoons corn-starch dissolved in cold milk, the yolks of five eggs beaten well, six table-spoons sugar
Cook this with the app: pantry check, scaling, and the assistant.