Fancy Pudding

Ingredients

• One pint of milk
• Three eggs (whites)
• Three table-spoonfuls of corn-starch
• Three table-spoonfuls of sugar
• One-half tea-spoonful of salt

Method

1. 1

   Dissolve the corn-starch in a little of the cold milk, place the rest of the milk on the fire in a double-boiler, and when it is scalding, add the corn-starch.

2. 2

   Let the latter boil three minutes, and add the sugar and salt and then the whites of eggs beaten to a stiff froth.

3. 3

   Cook but a moment, remove the mixture from the fire, pour it into a pudding-mould that has been wet in cold water, and set it away to cool.

As published

This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 193. The excerpt below is the record exactly as published.

FANCY PUDDING. One pint of milk. Three eggs (whifes). Three table-spoonfuls of corji-starch. Three table-spoonfuls of sugar. One-half tea-spoonful of salt

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