Maizena Jam Pudding

Ingredients

• 1 teacupful of red-currant jam
• 1 pint of boiling water
• 1 teacupful of Maizena
• 1 teacupful of water
• 1 pint of milk
• the thinly-pared rind of one lemon

Method

1. 1

   Put jam in saucepan with boiling water, stir.

2. 2

   Boil lemon rind in milk until flavored.

3. 3

   Mix Maizena with water, strain into boiling milk, stir for 5-6 minutes.

4. 4

   Butter a mould, pour in mixture, cool and set.

5. 5

   Turn out and serve with jam sauce.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 450. The excerpt below is the record exactly as published.

the thinly-pared rind of one lemon in 1 pint of milk until the milk is just flavoured with it ; mix § teacupful of Maizena smoothly with 1 teacupful of water, then strain in the boiling milk, return the whole to the saucepan, and stir it over the fire for five or six minutes. Butter a plain mould, pour in the mixture, and set it in a cool place. When cold and set, turn the pudding out of the mould, and serve with jam sauce. MALAGA. — A Spanish wine of a dark brown colour, and generally very sweet and heavy. MALAKOPP.— The name of a Russian stomachic elixir. MALIC ACID. — An acid that occurs in many fruits, especially the green apple. MALLARD. — See Wild Duck. MALMA.— The name of a North American trout, known commonly as the Dolly Yarden trout. Maizena Jam Pudding. — Put 1 teacupful of red-currant jam into a lined saucepan with 1 pint of boiling water

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