Transparent Pudding

Ingredients

• Yolks of 4 eggs
• 3 teacups of 4-X sugar
• 3 teaspoons of cornstarch
• % teacup of butter
• a pinch of salt
• Almost 1 pint of cream or rich milk
• a dash of nutmeg
• 2 pie crusts (not cooked)

Method

1. 1

   Cook yolks, sugar, cornstarch, butter, salt, cream, and nutmeg in a double boiler until thick.

2. 2

   Spread mixture in uncooked pie crusts and bake.

3. 3

   Use beaten whites with sugar for meringue, bake until light brown.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 132. The excerpt below is the record exactly as published.

Transparent Pudding. Yolks of 4 eggs beaten light, 3 teacups of 4-X sugar, 3 teaspoons of cornstarch, % teacup of butter well creamed, a pinch of salt4 Almost 1 pint of cream or rich milk, a dash of nutmeg. Put this in a double boiler, cook until tolerably thick. Have 2 pie crusts (not cooked)

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