Silver-and-Gold Pudding

Ingredients

• ten eggs
• two quarts of milk
• half a teaspoonful of salt
• three-quarters of a cupful of sugar
• two teaspoonfuls of vanilla extract
• one scant table-spoonful of butter

Method

1. 1

   Butter a three-pint mould.

2. 2

   Beat the whites of the eggs with one-third of the sugar and one tablespoon of milk until thick.

3. 3

   Add a quart of milk, vanilla, and salt, blend, and strain into the mould.

4. 4

   Surround with hot water and bake in a moderate oven for about 45 minutes.

5. 5

   Cool before serving.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 340. The excerpt below is the record exactly as published.

Silver-and-Gold Pudding. For this pudding there will be required ten eggs, two quarts of milk, half a teaspoonful of salt, three-quarters of a cupful of sugar, two teaspoonfuls of vanilla extract, and one scant table-spoonful of butter

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