Rebecca Pudding
Ingredients
- 4 cups scalded milk
- ½ cup corn-starch
- ¼ cup sugar
- ¼ teaspoon salt
- ½ cup cold milk
- 1 teaspoon vanilla
- Whites 3 eggs
Steps
- Mix corn-starch, sugar, and salt, dilute with cold milk, add to scalded milk, stirring constantly until mixture thickens, afterwards occasionally; cook fifteen minutes. Add flavoring and whites of eggs beaten stiff, mix thoroughly, mould, chill, and serve with Yellow Sauce I or II.
More recipes with milk, cornstarch, vanilla or eggs
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.