Kiss Pudding

Ingredients

• 1 pt. of milk
• 4 even tablespoonfuls of cornstarch
• a half cup of sugar
• the well-beaten yolks of 4 eggs
• 1 teaspoonful of vanilla
• 2 tablespoonfuls of powdered sugar

Method

1. 1

   Heat milk in a double boiler.

2. 2

   Moisten cornstarch in cold milk, stir into hot milk, and cook for 2 minutes.

3. 3

   Add sugar, egg yolks, and vanilla.

4. 4

   Pour into a pudding pan, sprinkle with coconut, and top with beaten egg whites mixed with powdered sugar.

5. 5

   Brown in the oven and serve cold.

Nutrition per serving

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 33. The excerpt below is the record exactly as published.

Kiss Pudding. Put 1 pt. of milk into a double boiler to heat. Moisten 4 even tablespoonfuls of corn- starch in a little cold milk. Then stir it into the hot milk and cook 2 minutes ; add a half cup of sugar, the well-beaten yolks of 4 eggs 106 August. and t teaspoonful of vanilla. Pour into a pud- ding-pan and sprinkle with a layer of grated eocoanut. Beat the whites of the eggs to a stiff dry froth ; add 2 tablespoonfuls of pow- dered sugar ; mix lightly and heap over the pudding. Put in the oven a moment to brown. Watch carefully as it takes but an instant to burn. Serve cold. — From " Table Talk," Philadelphia. 4. — Pineapple Souffle Frozen. Separate 6 eggs ; beat the yolks until creamy. Pare and grate 2 medium pineap- ples ; the pulp must measure 1 pt. Add to this the juice of 1 lemon and 1 It), of granu- lated sugar ; stir until the sugar is thoroughly dissolved. Cover ^ box of gelatine with )/, cup of cold water and allow it to soak while the pineapple is being prepared ; add the beaten yolks to the pineapple ; mix care- fully. Put the gelatine over a kettle of hot water and when thoroughly dissolved, add it to the pineapple. Turn the pineapple into a tin basin and stand this in a pan of cracked ice ; stir carefully until the mixture begins to thicken ; then add hastily 1 pt. of cream, thoroughly whipped, turn this into a mould, 107 August* put on the lid ; bind the seam with a piece of muslin dipped in butter or melted suet, and pack the mould in salt and ice; let it stand 2 hours. This should be frozen at least i inch on the outside j the centre soft. — "Table Talk." 5. — Iced Peaches. Pare the peaches and mash them, add 1 pt. of water, and y2 lb. of sugar, stir until sugar is dissolved, then turn into a small freezer, pack with coarse salt and ice, turn until frozen and serve at once. — From " Table Talk," Philadelphia. 6. — Gold and Silver Pudding. One qt. of milk, 1 cup of sugar, 6 eggs, leaving out the whites of 4 ; scald the milk ; add sugar and dissolve cornstarch, and 1 wine-glass of sherry ; bake for y2 an hour, when cold cover with a frosting made of the whites of 4 eggs, a cup of pulverized sugar, add flavoring, brown in a hot oven. 7. — Tapioca Cream. Cover three tablespoonfuls of tapioca with cold water, and soak for 3 hours. Drain and put in the farina boiler with 1 qt. of milk. 108 August* Cook for -fa hour, or until the tapioca is very clear and soft. Beat the yolks of 4 eggs light, add to them a cup of granulated sugar and beat again. Five minutes before taking the pudding from the fire, add the eggs to the milk and tapioca and stir until it begins to thicken. Take from the fire, add a tea- spoonful of vanilla, and turn into a greased baking dish. Make a meringue of the whites of 3 eggs with 4 tablespoonfuls of powdered sugar

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