Florentine Pudding

Ingredients

• Let one quart of milk come to a boil
• yolks of three eggs
• one cup sugar
• two teaspoonfuls corn starch
• one-half cup cold water

Method

1. 1

   Beat yolks, add sugar and dissolved corn starch.

2. 2

   Pour boiling milk into this mixture, let thicken on fire, pour into a baking pan, season, and bake until set.

3. 3

   Cover with meringue made from egg whites and brown.

Nutrition per serving

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 59. The excerpt below is the record exactly as published.

one cup sugar, one-half cup lemon juice, whites of two eggs. Soak the gelatine in cold water. Dissolve the sugar and soaked gelatine in the hot water. Eemove from the fire and add the lemon juice. Chill until set. Beat with an egg whip until fluffy. Fold in the beaten egg whites, turn into moulds which have been washed in cold water. Let set, then mould and serve with boiled custard. — Mrs. J. B. Eiggs. BOILED CL'STAED. One pint milk, 2 egg yolks, four tablespoons sugar, few grains salt, one-half teaspoon lemon or vanilla. Scald the milk and pour it over the yolks of eggs previously beaten with the sugar. Turn into the inner vessel of a double boiler and cook over hot water till the custard coats the back of a spoon, add the flavoring when cool. — Mrs. J. B. Eiggs. EXGLISH PLUM PUDDIX'G. Three-fourths pound stoned raisins, one-half pound currants, one-fourth pound citron, one-half pound sugar, one-half pound l3eef suet, finely chopped, one teaspoonful ground ginger, one and or.e-half tea- spoonful ground cinnamon, one-half teaspoonful ground cloves, one-half teaspoon- ful grated nutmeg, one wine-glass wine or brandy. Four eggs well-beaten and a pinch of salt. Two grated loaves of stale bread. Mix all the ingredients thor- oughly, flour the fruit, put in a thick canvas bag, tie securely, allowing a little space for expansion. Place in boiling water in fireless cooker for four hours. If you use kettle, boil for four or five hours with a plate at bottom to keep from scorching. This may be used hot with vanilla or wine sauce or hung up and dried and used at future date by re-heating bag and boiling contents half hour. — ]\Irs. B. L. Tyree. FLOEEX^TIXE PUDDIXG. Let one quart of milk come to a boil. Beat the yolks of three eggs very light, add one cup sugar and two teaspoonfuls corn starch, dissolved in one-half cup cold water

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