Pineapple Cornstarch Pudding

Preparation info
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By Lizzie Black Kander

Published 1903

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  • 1 cup water
  • 1 cup pineapple juice
  • ¼ cup


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.