Dessert
Cornstarch hasty pudding
Marion Harland’s original method for Cornstarch hasty pudding, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Heat a quart of milk in a double boiler.
- When it reaches the boiling point add four tablespoonfuls of corn-starch wet up with cold water and a pinch of salt.
- Cook for ten minutes, stirring often;
- then add a tablespoonful of butter, and let it stand at the side of the range for five minutes longer.
- Eat with butter and sugar.
Historical transcription
Source method
- 1
Heat a quart of milk in a double boiler. When it reaches the boiling point add four tablespoonfuls of corn-starch wet up with cold water and a pinch of salt. Cook for ten minutes, stirring often; then add a tablespoonful of butter, and let it stand at the side of the range for five minutes longer. Beat well and serve hot. Eat with butter and sugar.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.