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Rebecca Pudding


  • 4 cups scalded milk
  • 1/2 cup corn-starch
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 1/2 cup cold milk
  • 1 teaspoon vanilla
  • whites 3 eggs


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.


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The Boston Cooking-School Cook Book (1896).

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