Dessert with Milk and Egg Whites

Name: Dessert with Milk and Egg Whites
Ingredients: one-half cup of sugar; one-quarter cup of cold milk; one tablespoon sugar; the above yolks; the whites; either cinnamon or vanilla

From Foods of the foreign-born in relation to health, 1922

This makes a good dessert.

Presented as published in 1922. 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 Foods of the foreign-born in relation to health (1922) by Bertha M. Wood, page 22. The excerpt below is the record exactly as published.

one-half cup of sugar. Dilute with one-quarter cup of cold milk and add to boiled milk, stirring constantly so yolks don't curdle. Keep on slow fire until somewhat thick, but not boiling — add for flavor either cinnamon or vanilla. Before the above yolks are added, beat the whites stiflF and add one tablespoon sugar

Cook this with the app: pantry check, scaling, and the assistant.