Delmonico Pudding
From The Gertrude Bobbitt Circle cook book, 1948
Submitted by Mrs. W. Gettys Guille
Presented as published in 1948. 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 Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 35. The excerpt below is the record exactly as published.
DELMONICO PUDDING I quart of boiling milk 3 tablespoons corn starch dissolved in a little cold milk until smooth. Stir into the hot milk, then add yolks of six eggs and six table- spoons of sugar
Cook this with the app: pantry check, scaling, and the assistant.