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JBSanderson_Notes003

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MichellePittenger at Dec 12, 2020 12:15 AM
California State Library
California State Library
MichellePittenger
MERSEL
California State Library

JBSanderson_Notes003

Corn Starch Pudding
4 tablespoonfuls [l] St
1 quart milk
4 eggs whites (yolk) separate
3/4 cups sugar
nutmeg and (Cinnamon)
one tablespoonful (butter)

Dissolve the Corn Starch in a little cold milk and having heated the rest of the milk to boiling this. Stir in and boil three minutes stirring all the time. Remove from the fire and while still hot put in the butter. Set away until cold. Beat the eggs very light the sugar and seasoning with them and stir into the Corn starch beating thoroughly to a smooth custard. Turn into a buttered dish and bake half hour eat with powdered sugar sifted over it.

JBSanderson_Notes003

Corn Starch Pudaing
4 tablespoonfuls
1 quart milk
4 eggs whiites (yulks) separate
3/4 cups sugar
nutmeg and (Cinnarman)
one tables poonful (huter)
Dissolue the Corn Starch in a little cold milk and having (haterthe rest of the milk to boiling (ster this) in an a boil three minutes (stiring all) the time remove from the fire and while (still) hot put in the butter let away until cold (beate) the eggs (reevy) light the sugar and (leasoning) with them ana (ster) into the Corn starch beating throughly to a (smouth/snooth) custree turn into a buttered dish and bare
half hour eat with pawderesugar
(Safted)over it.