Kiss Pudding
From Buckeye cookery, 1892
Serves 6
Serve cold after three or four hours.
Presented as published in 1892. 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 Buckeye cookery (1892), page 130. The excerpt below is the record exactly as published.
Boil one quart sweet milk in custard-kettle, stir into it four heap- He ing table-spoons sugar and four table-spoons corn starch, dissolved ox 8 a little cold water or milk, and added to the well-beaten and es strained yolks of four eggs. Have the whites of eggs beaten to a stiff froth with tea-cup pulverized sugar and one tea-spoon essence of vanilla
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