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Corn-Starch Pudding


  • 1 quart of milk
  • 4 tablespoonfuls of corn-starch
  • 1 cup of sugar
  • 3 eggs
  • 1 teaspoonful of salt
  • 1 teaspoonful of vanilla


Boil the milk; dissolve the corn-starch in a little cold milk, and add. Cook five minutes, and add the eggs and flavoring beaten with the sugar. Turn into a buttered dish, and bake fifteen minutes, covering then with a meringue made of the whites, or cool in molds, in this case using only the whites of the eggs. The yolks can be made in a custard to pour around them. A cup of grated cocoanut can be added, or two teaspoonfuls of chocolate stirred smooth in a little boiling water.


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The Easiest Way in Housekeeping and Cooking (1903).

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