Meringue Pudding

Ingredients

• four level tablespoonfuls of corn starch
• four eggs
• four tablespoons of sugar
• one and a half pints of milk

Method

1. 1

   Make a custard with eggs, sugar, and milk.

2. 2

   Dissolve corn starch in a portion of milk and stir into boiling mixture, stirring constantly.

3. 3

   Beat egg whites to a stiff froth, sweeten, and spread on top of pudding before browning in the oven.

4. 4

   Flavor to taste and serve with cream.

Nutrition per serving

As published

This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 25. The excerpt below is the record exactly as published.

four eggs, with two tablespoons of pulverized sugar ; add slowly s^=^ two quarts of good cider. A little ginger may be added if desired. <£P, 128 STATESMEN'S DISHES; UNFERMENTED GRAPE JUICE. BY MRS. ZERELDA G. WALLACE. (Mother of Gen. Lew. Wnllace.) ^A.KE thoroughly ripe, fresh grapes, wash and take from the stem ; put into preserving ket- tle as you would any other fruit, adding water enough to keep from burning. When thoroughly done, strain and boil ; sweeten to suit taste ; seal in bottles air tight. This is a refreshing drink for any one. Keep in dark, cool place of even temperature. am. AND HOW TO COOK THEM. 129 CABINET PUNCH. BT UBS. JAS. B. BICKETTS. (Widow of Maj.-Gen. Jas. B. Ricketts. ^OUR three quarts of boiling-water over three pounds of sugar. Add one pint of lemon juice, one pint of fine brandy or a quart of Jamaica rum. Mix well, and before using stir in one- half pint of peach brandy or cordial. This will make you a gallon and three-quarters of very nice punch. 130 STATESMEN'S DISHES; FIG PUDDING. BY MRS. BENJAMIN HARBISON. (Wife of the President of the United Statea.) pNE cup of black molasses, one cup of chopped suet, one cup of milk, three and a quarter cups of flour, two eggs, one teaspoonful of soda, one of cinnamon, half a teaspoonful of nutmeg, one pint of figs. Mix together the molasses, suet, spice and the figs, cut fine ; dissolve the soda with a tablespoonful of hot water and mix with the milk ; add to the other ingredients ; beat the eggs light, and stir into the mixture; add the flour and beat thor- oughly. Butter two small or one large brown-bread mold ; turn the mixture into the mold and steam five hours. Serve with cream sauce. AND HOW TO COOK THEM. 131 MINCE PIES. BY MBS. SAMUEL F. MILLER. (Wife of Associate Justice of the United States.) £WO pounds raw beef, chopped fine; two pounds suet, chopped fine; four pounds good tart apples, two pounds currants, two pounds raisins, two pounds citron, two pounds brown sugar, one quart good New Orleans molasses, four ounces of salt, one and one-half ounces mixed spices — cinna- mon, cloves and allspice, with preponderance of ciunamon ; one-half ounce white pepper, two nut- megs, juice of choice lemons, one quart brandy, one quart cider. Mix dry parts with salt — that is, meat, suet and spices. Then put in apples, then fruit, then liquors, then sugar. Make two, and if possible six, weeks be- fore using. £• fa fi^£&^ 132 STATESMEN'S DISHES; GRAHAM PUDDING. BY MBS. W. H. H. MILLER. (Wife of the Attorney-General of the United States.) |WO and a half cups of graham flour, one cup of molasses, one cup of milk, one-half cup % of melted butter, one egg, one cup of raisins, one teaspoon of soda, one teaspoon of cinnamon, one- half teaspoon of cloves, nutmeg to taste. Steam in mold three hours. Serve with pudding sauce of butter, sugar, etc. This is something like other plum pudding, with this difference — it is healthy. AND HOW TO COOK THEM. 133 JELLY. BY MBS. JERE. M. BUSK. (Wife of the Secretary of Agriculture.) JO one package of Cox's gelatine add one pint _ of cold water.. When dissolved, add one pint .wwitrtf of hot water, two cups of sugar, juice of six lemons. Stir slowly until well dissolved, then strain into molds. 134 STATESMEN'S DISHES; TEMPERANCE PUNCH. BY UBS. W. H. H. MILLER. (Wife of the Attorney-General of the United States.) pNB dozen lemons, one-half dozen oranges, prepared in the nsual way; one pint of W* cranberries heated till the juice can all be easily extracted, and after cooling poured in with the lemon and oranges; water and sugar to taste. AND HOW TO COOK THE3I. 185 RUSSIAN CREAM. BY MRS. JERE. M. RTJSK. (Wife of the Secretary of Agriculture.) ^OVEE one package of gelatine with cold water. When dissolved, add one cup of new milk, one cup of sugar ; heat to boiling point, stirring frequently, then set away to cool. Whip one quart of thick cream until light, beat the whites of six eggs, and add both to the mixture ; when cool, flavor with vanilla. Place the jelly in the bottom of the molds, and when stiff and cold add the cream ; turn out of mold and serve in slices. 136 STATESMEN'S DISHES; FRUIT PUDDING. BY MBS. PHILIP H. SHERIDAN. (Widow of the Geueral of the Armies of the United States.) ctfyruoftz fib *%*«4. +6 AND HOW TO COOK THEM. 137 ufU- ***>*c- &uL<~* — *****£ &**£_ 138 STATESMEN'S DISHES; CITRON PUDDING. BY MBS. JOHN A. LOGAN. (Widow of the late Senator from Illinois.) bNE quart of fresh milk, one pint of stale bread crumbs (grated), four eggs, coffeecup of pow- dered sugar, less than one-half pound of citron (cut fine), juice and rind of one lemon, butter. Beat the yolks and sugar together; add by degrees the bread crumbs, milk and the rind of the lemon. Pour in a buttered dish ; then drop in the citron and a piece of butter over all. Bake half an hour. When cold cover with the meringue made of the four whites, a cup of powdered sugar, the juice of the lemon; brown slightly and serve. ^ ^uyp^<^^ AND HOW TO COOK TEEM. 139 MERINGUE PUDDING. BY MBS. M. C. BUTLEB. (Wife of Senator from South Carolina.) JKjjfOTJR level tablespoonfuls of corn starch, four Hi e&gs> f°ur tablespoons of sugar, one and a half pints of milk

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