Dessert
Cornstarch pudding
Cornstarch pudding, preserved from Marion Harland’s 1903 cookbook with ingredient cues including dissolve three tablespoonfuls of corn-starch in a cupful of milk, then set aside unt.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Dissolve three tablespoonfuls of corn-starch in a cupful of milk, then set aside until cool.
- Now beat in three tablespoonfuls of sugar and three beaten eggs with a teaspoonful of melted butter.
- Scald a pint of milk and add to it the corn-starch and cold milk.
- Serve cold with sweetened cream.
Historical transcription
Source method
- 1
Dissolve three tablespoonfuls of corn-starch in a cupful of milk, then set aside until cool. Now beat in three tablespoonfuls of sugar and three beaten eggs with a teaspoonful of melted butter. Stir until thick and smooth. Scald a pint of milk and add to it the corn-starch and cold milk. Season with vanilla, and bake in a buttered pudding-dish. Serve cold with sweetened cream.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.