Snow Pudding

Ingredients

• three tablespoonfuls of corn-starch
• one pint of boiling water
• three eggs
• one cupful of sugar
• one cupful of milk
• butter the size of a walnut

Method

1. 1

   Dissolve corn-starch in cold water, pour boiling water over it.

2. 2

   Add beaten egg whites, salt, and sugar.

3. 3

   Pour into a dish and steam for 15 minutes.

4. 4

   For sauce, beat egg yolks with sugar, milk, and butter, boil until thick.

As published

This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 195. The excerpt below is the record exactly as published.

SNOW PUDDING. Pour upon three tablespoonfuls of corn-starch (dissolved in a little cold water), one pint of boiling water; add the whites of three eggs beaten stiff, a pinch of salt and a little sugar. Pour into a pudding dish and steam fifteen minutes. Sauce. — Beat the yolks of the eggs, add one cupful of sugar, one cup- ful of milk, butter the size of a walnut and boil until it thickens. Mae Brown. STEAMED FRUIT PUDDING. One cupful each of molasses, bread-crumbs, water, flour and currants. Also one ^^g beaten, three level teaspoonfuls of melted butter, one tea- spoonful of soda, a pinch of salt and a little cinnamon. Mix all together lightly, and pour into a tin pail with cover. Steam two hours. Eat with cream and sugar or any kin^ of pudding sauce preferred. Mrs. O. T. Learned. CORN PUDDING. From four good-sized ears of green corn split down the middle of grain with a knife, shave off the outside and scrape out all juice on the cob. Beat up four eggs, four tablespoonfuls of sugar with butter the size of an 272 PUDDINGS AND PUDDING SAUCES. Ggg; then add one pint of good rich sweet milk and the corn last. Put in a pan with a little nutmeg grated on the top and bake in a moderate oven until brown. Serve with good rich cream. Mrs. Mary A. Dudint. BAKED INDIAN SUET PUDDING. Scald three cupfuls of milk and pour over five tablespoonfuls of corn- meal. Add one cupful of mola

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