Plain Cornstarch Pudding

Ingredients

• % cup of scalded milk
• 1^ tablespoonf uls of cornstarch
• % tablespoonful of sugar
• 1 pinch of salt
• 2 tablespoonf uls of cold milk
• 1 egg
• y^ teaspoonf ul vanilla

Method

1. 1

   While the milk is heating till it scalds, mix the cornstarch, sugar and salt in the cold milk and then pour slowly into the scalded milk, stirring well all the time till it grows thick; put on the cover and let it cook eight minutes.

2. 2

   Beat the egg without separating it and stir this in and cook one minute; take it off the stove, add the vanilla, pour it into a mold and let it get firm; serve with cream.

As published

This recipe was extracted from The fun of cooking (1915) by Caroline French Benton, page 50. The excerpt below is the record exactly as published.

PLAIN CORNSTARCH PUDDING % cup of scalded milk; put in the double boiler. 1^ tablespoonf uls of cornstarch. % tablespoonful of sugar. 1 pinch of salt. 2 tablespoonf uls of cold milk. 1 egg* y^ teaspoonf ul vanilla

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