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Corn Starch Pudding


  • 1 pint sweet milk
  • whites of 3 eggs
  • 2 tablespoons corn starch
  • 3 tablespoons sugar
  • salt
  • vanilla
  • 1/2 cake of chocolate, softened and mashed


Put milk in kettle, and when it reaches the boiling point, add sugar, a little salt, and the corn starch, dissolved in a little milk. Lastly, add the whites of eggs, whipped to a stiff froth. Beat it, and let cook a few minutes. Set two-thirds in a cool place, flavoring it with vanilla.

To the remaining one-third, add chocolate. Put a layer of half the white pudding into the mold; over this the layer of chocolate, and then the remainder of the white.

One-half a cocoanut or one-half a pineapple may be substituted for the chocolate.


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Attributed to Nellie Linsley.


Recipes Tried and True (1894).

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