Delmonico Pudding
From Virginia Cookery-book, 1884
Serves 2
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 86. The excerpt below is the record exactly as published.
Delmonico Pudding. Boil a quart of milk over a slow fire, stirring often ; stir in the yolks of four eggs well beaten, four table- spoonfuls of corn-starch wet with milk, five table-spoon- fuls of sugar, and a pinch of salt ; when the mixture thickens pour it into a tin kettle ; set in cold water, or on ice, to prevent curdling ; beat the whites of the eggs to a froth; add four table-spoonfuls of sugar and one tea- spoonful of extract of vanil
Cook this with the app: pantry check, scaling, and the assistant.