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Rebecca Pudding
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from 'Rebecca Pudding' — The Boston Cooking-School Cook Book by Fannie Merritt Farmer, 1910 edition as read on Wikisource / Project Gutenberg eBook #65061 (public domain). Measures and oven temperatures modernized. Naturally gluten-free as published.
A molded cornstarch blancmange with stiff-beaten egg whites folded in — pale, delicate, and set in a mold to chill. Farmer serves it with a yellow sauce; cream and fruit do just as well.
Category: DessertsServes: 6Time: 35 minComplexity: 3/5
Why this complexity: Needs to chill until set in a mold; Egg whites are folded into a hot, thickened base.
Ingredients
- 4 cups milk, divided (1/2 cup cold, the rest scalded)
- 1/2 cup cornstarch
- 1/4 cup sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 large egg whites, beaten stiff
- Cream and fresh fruit, for serving (optional)
Method
- Mix the cornstarch, sugar, and salt in a saucepan. Stir in the cold milk until smooth.
- Add the scalded milk, stirring constantly until the mixture thickens. Cook 15 minutes, stirring occasionally (a double boiler keeps it gentle).
- Take off the heat and stir in the vanilla.
- Fold in the stiffly beaten egg whites and mix thoroughly.
- Pour into a mold rinsed in cold water. Chill until firm, at least 3 hours.
- Unmold and serve with cream and fruit, if you like.
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