Meringue Pudding

Ingredients

• One half quart canned peaches
• two ounces butter
• one quarter pound sugar
• one and one-half ounce corn-flour
• one quart milk
• three eggs

Method

1. 1

   Moisten corn-flour with some milk.

2. 2

   Bring the rest of the milk to a boil, pour over the corn-flour, and boil for five minutes.

3. 3

   Stir in the butter until melted, then add egg yolks and half the sugar, mixing until smooth.

4. 4

   Place peaches in a pie-dish, pour the mixture over, and bake for twenty minutes.

5. 5

   Beat egg whites until stiff, add remaining sugar, pour over the baked mixture, and bake for an additional three minutes.

As published

This recipe was extracted from Handbook of practical cookery (1886) by Matilda Lees Dods, page 109. The excerpt below is the record exactly as published.

Meringue Pudding.— One half quart canned peaches, two ounces butter, one quarter pound sugar, one and one-half ounce corn-flour, one quart milk, three eggs

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