Farina Pudding

Ingredients

• one quart of milk
• one-half cup farina
• a small piece of butter
• four heaping table spoons of white sugar
• four eggs
• flavor with vanilla
• one cup milk (for sauce)
• one cup sugar (for sauce)
• a teaspoon of arrow root or cornstarch
• a teaspoon of rum

Method

1. 1

   Boil milk and add farina, salt, and butter until thick.

2. 2

   Beat yolks with sugar and add before removing from heat.

3. 3

   Stir and flavor with vanilla.

4. 4

   Beat egg whites to froth, mix with custard, layer with canned peaches, cover, and bake.

5. 5

   For sauce, boil milk and sugar, add arrow root mixed with cold milk, then add rum before serving.

As published

This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 108. The excerpt below is the record exactly as published.

FARINA PUDDING. Miss C. Hernstein, 2302 Budlong avenue, Los Angeles. —To one quart of milk add one-half cup farina; salt and add a small piece of butter; boil in a farina kettle until thick. Beat the yolks of four eggs with four heaping table spoons of white sugar, and add this just before taking off the fire; stir it thoroughly but do not let it boil any more; flavor with vanilla. Beat the whites of the eggs to a stiff froth, with powdered sugar; after the eggs have been whipped, butter a pudding dish, put in part of the custard in which you have mixed the whites, then a layer of canned peaches; cover with the remaining custard and bake. Rum sauce for the above: Boil one cup milk with one cup sugar, wet a teaspoon of arrow root or cornstarch with a little cold milk, and add. Just before removing from the fire add a teaspoon of rum

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