Ingredients:
- 1 pint sweet milk
- whites of three eggs
- 2 Tablespoons corn starch
- 3 Tablespoons sugar
- a little salt
- vanilla to taste
- half a cake of chocolate, or some coconut or pineapple
Preparation:
One pint sweet milk, whites of three eggs, two tablespoons corn starch, three tablespoons sugar, and a little salt. Put milk in kettle, and when it reaches the boiling point, add sugar, and the corn starch, dissolved in a little milk. Lastly, add the whites of eggs, whipped to a stiff froth. Beat it, and let cook a few minutes. Set two-thirds in a cool place, flavoring it with vanilla. To the remaining one-third, add half a cake of chocolate, softened and mashed. Put a layer of half the white pudding into the mold; over this the layer of chocolate, and then the remainder of the white.
One-half a coconut or one-half a pineapple may be substituted for the chocolate.
NELLIE LINSLEY.
Recipes 1894 Style |Puddings 1894 Style
Adapted from Recipes Tried and True, compiled by the Ladies' Aid Society of the First Presbyterian Church, Marion, Ohio, 1894, a source in the public domain.
The recipes in this collection are representative of cooking in America in the late 19th century, and the compilation of a cookbook shows the ways in which women were beginning to organize and act both within their traditional roles and outside of traditional expectations. The recipes are presented exactly as written in 1894, and may not conform to current nutritional or food preparation standards. Try at your own risk.
