Ryzon Colonial Pudding

Ingredients

• 2 eggs, separated
• 6 tablespoonfuls (3 ounces) sugar
• J^ level teaspoonful Ryzon
• yi cupful (i ounce) flour
• yi level teaspoonful salt
• 2 cupfuls (i pint) milk
• I yi level tablespoonfuls chopped preserved ginger
• I >^ level tablespoonfuls (J^ ounce) powdered sugar
• yi teaspoonful vanilla

Method

1. 1

   Beat yolks of eggs with sugar for ten minutes, then add flour sifted with salt and one-half teaspoonful of Ryzon.

2. 2

   Scald milk, and pour it onto flour mixture, stirring all the time.

3. 3

   Return to saucepan and stir over a slow fire until it forms a thick custard, add ginger, and pour into a buttered pudding dish.

4. 4

   Beat whites of eggs to a stiff froth with remainder of Ryzon, add gradually powdered sugar and vanilla extract.

5. 5

   Spread this meringue on top of custard and place in a very moderate oven until light brown.

Nutrition per serving

As published

This recipe was extracted from Ryzon baking book (1916) by Marion Harris Neil, page 56. The excerpt below is the record exactly as published.

RYZON COLONIAL PUDDING 2 eggs, separated. 6 tablespoonfuls (3 ounces) sugar. J^ level teaspoonful Ryzon. yi cupful (i ounce) flour. yi level teaspoonful salt. 2 cupfuls (i pint) milk. I yi level tablespoonfuls chopped preserved ginger. I >^ level tablespoonfuls (J^ ounce) powdered sugar. yi teaspoonful vanilla

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