Pudding

Ingredients

• 2 tablespoons starch
• 2 tablespoons sugar
• 1/2 teaspoon vanilla
• 1 cup of milk

Method

1. 1

   Mix starch with sugar and a small portion of cold milk to prevent lumping.

2. 2

   Add to boiling milk and cook for two minutes to gelatinize the starch.

3. 3

   Keep covered and add flavoring after cooking.

As published

This recipe was extracted from Foods, their selection and preparation (1935) by Louise Stanley, page 57. The excerpt below is the record exactly as published.

pudding consistency. The starch most generally available is cornstarch. Potato starch can be prepared in class if sup¬ plies are not available on the market. Approximately 2 tablespoons of cornstarch to a cup of liquid will give a pudding of suit¬ able consistency for molding. If gels are made using the same proportion of all starches available, cooked in an identical manner, the resulting molds will demonstrate the comparative thickening value of the different starches used. Flour has about half the thickening value of cornstarch. Three to four tablespoons of flour to each cup of liquid will yield a gel that will mold. When starches are cooked in milk, with the addition of sugar and flavoring, their thickening value or gel strength is shown, but the mixtures are opaque and the comparative clearness of the different gels is hidden. To show clearness as well as stiffness, these starches should be cooked in water without sugar or flavoring. When cooked in water, the root starches, in general, give clearer gels than the cereal starches. This is important only in thickening juices, as in fruit pudding and fruit pie fillings. Puddings. In making a pudding the amount of starch can be varied according to the consistency desired. The standard pro¬ portions are 2 tablespoons starch (some pre¬ fer 1J), 2 tablespoons sugar, and \ teaspoon vanilla or j- J square of chocolate to each cup of milk.

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