Mary's Corn Starch Pudding
A historical recipe from Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915).
A historical recipe
Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Project Gutenberg eBook #13545.
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 Mary at the farm, and book of recipes compiled during her visit among the "Pennsylvania Germans", by Thomas, Edith M. (Edith May) (1915). Digitised by Project Gutenberg, eBook #13545 (https://www.gutenberg.org/ebooks/13545). 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.
United States. Associated with United States by the book is about Pennsylvania Dutch cookery (Pennsylvania Dutch); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- 1-1/2 quarts of milk.
- 5 eggs.
- 2 heaping tablespoonfuls of corn starch.
- 1 scant cup of sugar.
- 1 teaspoonful of vanilla.
- Pour milk in a double boiler and place on range to cook.
- Moisten cornstarch with a little cold milk and add to remainder of the milk when boiling hot.
- Stir thoroughly, then beat yolk of eggs and sugar until light, stir in stiffly beaten whites and when all are mixed stir into the scalding milk.
- Let come to a boil again and add vanilla or almond flavoring.
- Pour into individual molds to cool.
- Serve cold with a spoonful of jelly or preserved strawberry with each serving.