Recipes > Desserts > Puddings > Red Cream Pudding

Red Cream Pudding


  • 1 pint fruit juice
  • 4 tablespoonfuls cornstarch
  • sugar
  • whites of 6 eggs


Boil the fruit juice and 1 pint water; add the cornstarch dissolved in cold water, sweeten to taste and continue the boiling for 5 minutes; remove it to side of stove, and while yet hot mix it with the whites beaten to a stiff froth; turn it into a jelly mould which has been rinsed with water and sprinkled with sugar and serve cold with vanilla sauce.


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Desserts and Salads (1920).

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