Pineapple Pudding
Ingredients
- 2¾ cups scalded milk
- ¼ cup cold milk
- ⅓ cup corn-starch
- ¼ cup sugar
- ¼ teaspoon salt
- ½ can grated pineapple
- Whites 3 eggs
Steps
- Follow directions for Rebecca Pudding, and add pineapple just before moulding. Fill individual moulds, previously dipped in cold water. Serve with cream.
More recipes with milk, cornstarch, pineapple or eggs
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.