Florentine Pudding

Ingredients

• 1 quart milk
• 3 tablespoonfuls corn starch
• 3 eggs
• 3^ teacupful sugar
• flavoring

Method

1. 1

   Put the milk in a saucepan and allow it to boil.

2. 2

   Add to the corn starch (mixed in the milk) the yolks of the 3 eggs beaten, the sugar and flavoring; stir in the scalding milk, continue stirring until the mixture is of the consistency of custard.

3. 3

   Pour into baking-tin; beat the whites of the eggs in a teacup of pulverized sugar and when the pudding is cooked spread on the top; place in the oven to brown.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 92. The excerpt below is the record exactly as published.

tablespoonfuls corn starch, 3 pints milk. Dissolve the corn starch in a little cold milk, and add 1 cupful of sugar and the yolks of the eggs beaten. Boil 3 pints of milk and add the other ingredients while boiling; remove from the fire when it becomes quite thick; flavor with vanilla and pour into a baking-dish; beat the whites of the eggs to a stijS froth, add }4, ^^P sugar, turn over the pudding, and place it in the oven and let brown slightly. Sauce for Velvet Pudding — Yolks of 2 eggs, 1 cupful sugar, 1 tablespoonful butter, 1 cup milk. Well beat the yolks, sugar and butter; add to the milk (boiling), and set on the stove till it comes to boiling heat; flavor with vanilla. Florentine Pudding — 1 quart milk, 3 table- spoonfuls corn starch dissolved in a little cold milk, 3 eggs, 3^ teacupful sugar; flavoring

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