Raspberry Pudding

Ingredients

• Boil a pt. of milk
• 2 tablespoonfuls of cornstarch
• 2 eggs
• 1/2 cupful of sugar
• Put a cupful of raspberry jam

Method

1. 1

   Stir the cornstarch into the boiling milk which has been wet with a little cold milk.

2. 2

   Then add the eggs beaten with the sugar.

3. 3

   Put the raspberry jam in the bottom of a dish and pour the custard over it.

4. 4

   Serve while warm with sugar and cream.

Nutrition per serving

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 51. The excerpt below is the record exactly as published.

1 cupful of sugar. Strain in a mould. Serve with custard sauce. — From Good Housekeeping. 7. — Island Pudding, One quart milk boiled in a double boiler with 4 tablespoonfuls each of cornstarch and 164 December. sugar. When cold, add i teaspoonful of vanilla, and ]/2 cupful of grated cocoanut. Mould and pour over it a custard sauce with i tablespoonful of melted chocolate stirred in while hot. Custard Sauce. — i pt. boiling milk, yolks of 3 eggs, 1 teaspoonful of corn- starch rubbed smooth in a little cold milk, 1 tablespoonful cornstarch rubbed in the eggs. Boil in double boiler until it begins to thicken. — From Good Housekeeping. 8. — Normandy Pudding. Line a dish with macaroons ; pour in 1 qt. of milk, boiled with 4 tablespoonfuls each of cornstarch and sugar, and mould. Dot with currant jelly, and cover with whipped cream. — From Good Housekeeping. 9.— Raspberry Pudding. Boil a pt. of milk, and stir into it 2 table- spoonfuls of cornstarch which have been wet with a little cold milk. Then add 2 eggs beaten with ^ cupful of sugar. Put a cup- ful of raspberry jam

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