Pure Gold Custard Pudding
From Blue Ribbon and Pure Gold cook book, 1905
Top with nutmeg if desired.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Blue Ribbon and Pure Gold cook book (1905) by Blue Ribbon Manufacturing Company, page 59. The excerpt below is the record exactly as published.
Pure Gold Custard Pudding—Measure 3% cups milk. Mix a portion of the milk with 1 package of Pure Gold custard powder. Place the remainder of the milk in a double boiler and heat. Then add the custard mixture to the scalded milk, and cook under a moderate fire in the double boiler for 8 to 10 minutes, stirring constantly. Remove from fire and allow to cool for a few minutes. Then add 1 teaspoon Pure Gold vanilla
Cook this with the app: pantry check, scaling, and the assistant.