Meringue Pudding

Ingredients

• 3 table-spoonfuls of cornflour
• lqt. of boiling milk
• 2 table-spoonfuls of caster sugar
• 2oz. of butter
• the yolks of four eggs
• the whites of the eggs
• 2 heaped table-spoonfuls of caster sugar
• 1 pint of tinned peaches

Method

1. 1

   Blend cornflour with water, mix in boiling milk, and sweeten.

2. 2

   Cook for five minutes, then add butter and yolks.

3. 3

   Pour over peaches in a buttered pie-dish and bake for 25 minutes.

4. 4

   Beat egg whites with sugar, spread over pudding, and bake briefly to set the meringue.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 519. The excerpt below is the record exactly as published.

Meringue Pudding. — Put 3 table-spoonfuls of cornflour into a basin, blend it till smooth with a small quantity of water, then mix in gradually lqt. of boiling milk ; sweeten Fig. 1161. Meringue PunDiNG. with 2 table-spoonfuls of caster sugar, and turn it into a saucepan. Stir the cornflour over the fire with a wooden spoon, and boil for five minutes ; then move it to the side, and stir in 2oz. of butter broken into small pieces. When For details respecting Culinary Processes, Utensils, Sauces, <ic., referred to, see under ti.eir special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 935 Meringues — continued . the butter has dissolved, put in, one at a time, the yolks of four eggs, and beat them well. Butter a round pie-dish, put in 1 pint of tinned peaches, and pour the cornflour over them. Place the pudding in a brisk oven, and bake for about twenty-five minutes. Beat the whites of the eggs to a stiff froth together with 2 heaped table-spoon- fuls of caster sug

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