Delmonico Pudding
From The new Annie Dennis cook book, 1905
Serves 6
Place over the top a layer of canned peaches or other fruit.
Presented as published in 1905. 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 new Annie Dennis cook book (1905) by Annie E. Dennis, page 150. The excerpt below is the record exactly as published.
Delmonico Pudding Three tablespoonfuls of corn starch, the yolks of five eggs, six tablespoonfuls of sugar. Beat the eggs light; then add the sugar and beat again until very light. Mix the corn starch with a little cold milk ; mix all together and stir into one quart of sweet milk just as it is about to boil, having added a little salt
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