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Corn-starch Puddings

A historical recipe from The Century Cook Book, by Mary Ronald (1895).

A historical recipe

The Century Cook Book, by Mary Ronald (1895). Project Gutenberg eBook #34822.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From The Century Cook Book, by Mary Ronald (1895). Digitised by Project Gutenberg, eBook #34822 (https://www.gutenberg.org/ebooks/34822). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. (NO.
  2. 1.) A PLAIN CORN-STARCH PUDDING 1 pint of milk.
  3. 2 heaping tablespoonfuls of corn-starch.
  4. 3 tablespoonfuls of sugar.
  5. Whites of 3 eggs.
  6. 1/2 teaspoonful of vanilla.
  7. Beat the eggs to a stiff froth.
  8. Dissolve the corn-starch in a little of the cold milk.
  9. Stir the sugar into the rest of the milk, and place it on the fire.
  10. When it begins to boil, add the dissolved corn-starch.
  11. Stir constantly for a few moments.
  12. When it becomes well thickened, stir in the beaten whites of the eggs, and let it remain a little longer to cook the eggs.
  13. Remove from the fire;
  14. flavor with vanilla, and turn it into a mold.[397-*] This pudding is quickly and easily made.
  15. It gives about a quart of pudding, or enough to serve six to eight persons.
  16. It may or may not be served with a custard made of the yolks of the eggs, but it requires a good sauce and flavoring, or it is rather tasteless.
  17. Several variations of this receipt are given below.