Pineapple Cornstarch Pudding

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Preparation info

    • Difficulty

      Easy

Appears in

The Settlement Cook Book

By Lizzie Black Kander

Published 1903

  • About

Ingredients

  • 1 cup water
  • 1 cup pineapple juice
  • ¼ cup cornstarch
  • ½ teaspoon salt
  • Sugar to taste
  • Whites of 3 eggs

Method

Boil water and fruit juice together, wet cornstarch in a little cold water and stir into the boiling syrup. Cook 20 minutes, add the salt and sugar, remove from fire, cool slightly, and add whites of eggs beaten until stiff. Pour into serving dish, and when cold serve with boiled custard.