Kiss Pudding

Ingredients

• One quart of milk
• three tablespoons of corn starch
• yolks of four eggs
• half cup sugar
• a little salt

Method

1. 1

   Put part of the milk, salt and sugar on the stove and let it boil; dissolve the corn starch in the rest of the milk; stir into the milk, and while boiling add the yolks.

2. 2

   Flavor with vanilla.

3. 3

   For frosting, beat the whites of four eggs to a stiff froth, add half a cup of sugar, flavor with lemon, spread it on the pudding, and put it into the oven to brown.

Nutrition per serving

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 68. The excerpt below is the record exactly as published.

one quart of milk, one teaspoonful of salt, a tablespoonful of butter, two large tablespoonfuls of sugar, one-half of a grated nutmeg, one teaspoonful of essence of lemon or peach water; line a buttered dish with pie paste, rolled very thin, pour in the pudding, and bake in a hot oven one hour. Serve with sauce. Very nice. FLOATING ISLAND. Mrs Hy SAdMiller, One tumbler of currant jelly, one pint of powdered’ sugar, five eggs; beat the whites of the eggs very stiff before putting in the jelly; then beat well; add the sugar gradually and beat it perfectly stiff; chill it thoroughly on the ice and serve in a glass dish half filled with cold milk; cover it with the island in spoonfuls standing in peaks. It is to be eaten with cream. PLAIN-VERUIT PUDDING: Mrs. Hamilton. One cup suet, three cups flour, one cup currants, one cup molasses, one cup of milk, one teaspoon of soda, one of salt, ene of ginger, half teaspoon cloves, and one of cinnamon. Steam or boil three or four hours. KiSS:2U-D DING; One quart of milk, three tablespoons of corn starch, yolks of four eggs, half cup sugar, and a little salt

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