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"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Cornstarch Pudding (Vintage Vanilla Pudding) Recipe

3.8 stars - based on 2 votes
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This recipe for Cornstarch Pudding (Vintage Vanilla Pudding) is from The Bake Shop, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup sugar
3 tablespoons ArgoŽ Corn Starch
1/4 teaspoon salt
2 cups milk
2 egg yolks, slightly beaten
1 1/2 teaspoon vanilla
Directions:
Directions:
Combine sugar, corn starch and salt in medium saucepan. Gradually stir in milk until smooth. Add egg yolks. Bring to a boil over medium heat, stirring constantly, and boil 1 minute. Stir in vanilla. Pour in a serving bowl OR pour equal amounts into 4 individual serving bowls. Cover and chill a minimum of 30 minutes before serving. Makes 3 cups.
Personal Notes:
Personal Notes:
I found this recipe in Bea's files, and thought it sounded a mite strange. After researching this recipe, I found that the original recipe was adapted from Recipes
Tried and True, compiled by the Ladies' Aid Society of the First Presbyterian Church, Marion, Ohio, 1894. As written, it was advised to try the recipe at your own risk! This recipe is an actual recipe that first appeared on an Argo box years
ago.

 

 

 

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