Rebecca Pudding

Preparation info

    • Difficulty


Appears in

The Boston Cooking-School Cook Book

By Fannie Merritt Farmer

Published 1896

  • About


  • 4 cups scalded milk.
  • ½ cup corn-starch.
  • ¼ cup sugar.
  • ¼ teaspoon salt.
  • ½ cup cold milk.
  • 1 teaspoon vanilla.
  • Whites 3 eggs.


    Mix corn-starch, sugar, and salt, dilute with cold milk, add to scalded milk, stirring constantly until mixture thickens, afterwards occasionally; cook fifteen minutes. Add flavoring and whites of eggs beaten stiff, mix thoroughly, mould, chill, and serve with Yellow Sauce I. or II.