vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Velvet Pudding
From Miss Parloa's kitchen companion, 1887
Serves 2
Quantities make a pudding for five or six persons.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 343. The excerpt below is the record exactly as published.
Velvet Pudding. There will be required one pint of water, half a gill of milk, one lemon, three table-spoonfuls of corn-starch, half a cupful of granulated sugar, two table-spoonfuls of powdered sugar, two eggs, half a teaspoonf ul of salt, and two table-spoonfuls of butter. Take one gill of the water to mix with the corn-starch, and heat the rest to the boiling-point ; then stir in the corn-starch, and cook for ten minutes, stirring occasion- ally. Stir the lemon juice and grated rind into the cooked mixture. Beat the butter, granulated sugar, and egg yolks together. Add the milk, and stir the mixture into the cooked corn-starch. Turn into a pudding-dish, and bake in a slow oven for half an hour. Beat the whites of the eggs to a stiff froth, and then with a spoon beat in the powdered sugar. Spread this over the pudding, and cook for twenty minutes with the oven door open. Set away to cool before serving. The quantities given make a pudding large enough for five or six persons. They may be increased one-half if a larger pudding be desired. Queen of Puddings. The materials are : six eggs, one quart of milk, one pint of bread crumbs, half a teaspoonful of salt
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