Cornflour Pudding

The pudding and pastry book · Douglas, Elizabeth · 1903
Source
The pudding and pastry book
Time
Cook: 20 min Total: 20 min
Status
success · extracted 14 days ago
Not a recipe
No
Ingredients (5)
Instructions (11)
  1. Mix the cornflour to a smooth paste with a little of the milk.
  2. Put the rest with the sugar in a double boiler.
  3. When boiling add the cornflour.
  4. Stir till perfectly smooth and thick.
  5. Then leave to cook gently for about twenty minutes.
  6. Beat the whites to a stiff froth.
  7. Stir them in and continue stirring for two or three minutes.
  8. Take off the fire.
  9. Add the vanilla.
  10. If not perfectly smooth, strain.
  11. Pour into a mould.
Original Text
Cornflour Pudding 1 pint milk 3 table-spoons powdered sugar 3 whites of eggs ¹⁄₂ tea-spoon vanilla 2 heaping table-spoons cornflour Mix the cornflour to a smooth paste with a little of the milk. Put the rest with the sugar in a double boiler. When boiling add the cornflour. Stir till perfectly smooth and thick. Then[Pg 112] leave to cook gently for about twenty minutes. Beat the whites to a stiff froth. Stir them in and continue stirring for two or three minutes. Take off the fire. Add the vanilla. If not perfectly smooth, strain. Pour into a mould.
Notes
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