Snow Pudding

Ingredients

• Three tablespoons corn starch
• a pint of boiling water
• whites of 3 eggs
• ½ cup sugar
• ¼ cups milk

Method

1. 1

   Dissolve corn starch in cold water, pour boiling water, thicken if needed, beat in egg whites, steam for 15 minutes.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 26. The excerpt below is the record exactly as published.

cup sugar, 1 spoon butter, 4 cup milk, 14 cups flour, 14 spoons baking powder. Put in gem tins and bake in quick oven. Sauce :—The juice and rind of 1 lemon, $ cup sugar, 1 teaspoon butter, 1 cup boiling water, scant tablespoon corn starch. Miss ALICE HAINES. BAKEWELL PUDDINGS.—Take a tin dish 2 inches deep and 7 inches long ;, make a puff paste ; mix with whites of three eggs ; line the dish with it ; cover the bottom with preserved green gage plums. Melt 2 ounces butter, and mix with the yolks of 3 eggs, beating them up with a few drops of almond flavoring and sugar to taste. Pour this mixture on the preserve and brush the edges of the crust with yolks of egos and bake. Take out of tin and warm before send- ing to the table. Put on powdered loaf sugar 4 inch thick. Serve on glass dish. No, 2.—Line a pudding dish with puff paste and spread with jam (raspberry to taste). Make a rich custard with 1 pint of cream thickened with 2 tablespoons arrowroot. When cold add the yolks of 8 eggs and whites of 6 eggs, sugar to taste. Flavor with orange flower water and bake 1 hour. Mrs. C. E. HEwson. ADELAIDE PUDDING.—Take 6 ounces of butter and 6 of sifted sugar, and beat them together, then add 1 teaspoon of ground rice and the yolks of 6 eggs. This will make 6 puddings. Put apricot juice or $ an apricot, that has been preserved whole, at the bottom of the cups, then fill the cups half full. Bake for 4 hour in a slow oven, at the end of which time the puddings ought to rise to the top of cups. Send to the table turned out of the cups, with the apricot at the top. Mrs, C. E. Hewson. 72 PUDDINGS AND SAUCES. PUDDING SAUCE.—One egg, 1 cup sugar, 4 cup butter, 1 glass wine. Beat butter, sugar, yolks together, then add white; stir whole over fire; do not let boil. Mrs Hewson. HARD SAUCE—For PLUM PUDDING AND OTHER Kinps.—Beat to a cream 4 pound of butter, add gradually 4 pound sugar; beat till very white; add a little lemon juice, sherry or any flavoring preferred. L. T. WHISH. FIG PUDDING.—OCne pint bread crumbs, 1 cup suet, chopped fine, 1 pound figs cut fine, 1 cup brown sugar, pinch of salt, 3 eggs. Mix well and steam for 3 hours. Sauce for Fig Pudding.—One-half cup butter, 1 cup sugar, 2 teaspoons flour. Beat all together, then pour on 1 cup boiling water and boil until it thickens. Flavor with vanilla or nutmeg. M. Scorr, FRUIT PUDDING.—Heat what fruit you have if canned. {f fresh it must be cooked. When boiling pour over the fruit the following mixture and put into the oven at once: 1 egg, butter size of an egg, ¢ cup of milk, 1 cup . of flour, 14 teaspoons baking poder, melt the butter, then beat all ‘he other ingredients until light, then add flour. Miss D, A. WILLIAMS. SNOW PUDDING.—Three tablespoons corn starch, dissolved in cold water; pour on a pint of boiling water and if not thick place on stove; beat up whites of 3 eggs and whip into the corn starch, adding a pinch of salt. Have your steamer and dish well heated and steam 15 min- utes. Use the yolks of 3 eggs, $ cup sugar, 14 cups milk

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