Recipes > Desserts > Meringues > Cornstarch Meringue

Cornstarch Meringue


  • 1 quart of milk
  • 4 heaping teaspoonfuls of cornstarch
  • 5 eggs
  • 3/4 cupful of sugar
  • lemon, vanilla or bitter almond
  • 1/2 cupful of jelly


Heat milk until it boils, add cornstarch which has previously been dissolved in a little cold milk.Stir constantly while boiling for fifteen minutes. Remove from thefire, and gradually add while hot the yolks of the eggs, beaten together with sugar, and flavored with lemon, vanilla or bitter almond. Bake this mixture for fifteen minutes in a well-buttered pudding-dish or until it begins to "set."

Make a meringue of the whites of the eggs, whipped stiff with jelly, and spread evenly over the custard, without removing the same farther than the edge of the oven.

Use currant jelly if vanilla is used in the custard, crab apple for bitter almond and strawberry for lemon. Cover and bake for five minutes, after which take off the lid and brown the meringue a very little. Sift powdered sugar thickly over the top. To be eaten cold.


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The White House Cookbook (1887).

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