Recipes > Desserts > Puddings > Cornstarch Puddings > Plain Corn-Starch Pudding

Plain Corn-Starch Pudding


  • 1 pint of milk
  • 2 heaping tablespoonfuls
  • of corn-starch
  • 3 tablespoonfuls of sugar
  • whites of 3 eggs
  • 1/2 teaspoonful of vanilla


Beat the eggs to a stiff froth. Dissolve the corn-starch in a little of the cold milk. Stir the sugar into the rest of the milk, and place it on the fire. When it begins to boil, add the dissolved corn-starch. Stir constantly for a few moments. When it becomes well thickened, stir in the beaten whites of the eggs, and let it remain a little longer to cook the eggs. Remove from the fire; flavor with vanilla, and turn it into a mold.

This pudding is quickly and easily made. It gives about a quart of pudding, or enough to serve six to eight persons. It may or may not be served with a custard made of the yolks of the eggs, but it requires a good sauce and flavoring, or it is rather tasteless.

Corn-starch has a raw taste unless it is thoroughly cooked. After the mixture has thickened it can be left to cook in a double boiler for half an hour without changing its consistency, and this length of time for cooking is essential to its flavor. A mold of corn starch should not be very firm, but have a trembling jelly-like consistency. The eggs may be omitted from above receipt if desired, but the pudding will not be as delicate.


Print recipe/article only


The Century Cook Book (1901).

comments powered by Disqus