Posted by: marthabernie | April 9, 2014

Dr. Price’s Corn Starch Pudding – 1887

This recipe is from an old recipe book that belonged to my great grandmother.  I have never made this pudding, but it’s interesting to see what lengths they went to to cook in those days.  Throughout the cookbook, he refers to “yelks” of eggs instead of yolks.


One quart of milk, except enough to wet three tablespoonfuls of corn starch, placed in a tin pail, set in a kettle of boiling water; add the yelks of four eggs, beaten, half a cup of sugar, the corn starch and a little salt; let it boil until it thickens; when fool, flavor with one teaspoonful vanilla; pour into a pudding dish, beat the whites of the eggs with half a cup of pulverized sugar, flavor with extract of lemon and place in oven to brown.

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