Velvet Pudding

* Exported from MasterCook II *

Velvet Pudding

Recipe By : Miss Mary J. Wilson*
Serving Size : 10 Preparation Time :0:00
Categories : Desserts To Post
Posted Bake-Shoppe

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Eggs -- separated
4 Cups Milk
1 Cup Sugar -- divided
4 Tablespoons Cornstarch
Pinch Salt
1 Teaspoon Vanilla Extract

Separate eggs; beat yolks wel and mix with milk. Combine 3/4 cup sugar,
cornstarch, and salt. Add milk and egg yolks to sugar mixture. Cook in
double boiler until thick, stirring often. Remove from heat; add
vanilla. Beat egg whites and 1/4 cup sugar until stiff. Put budding in
a baking dish and spread egg whites over the top of the pudding. Brown
the meringue in a 350° oven until desired brown.
Serves 10.

The pudding is also delicious if the egg whites are folded into the
pudding while it is hot.


*Miss Wilson is a member of the well-known Greenbrier County family and
resides at "Valley View Farm." The residence, originally the
"Tuckwiller Tavern," is well documented in Ruth Woods Dayton's book
about Greenbrier Valley homes.

- - - - - - - - - - - - - - - - - -