Delmonico Pudding With Peaches Or Apricots
Recipe

Ingredients for Delmonico Pudding With Peaches Or Apricots

• Pudding 2 yolks of eggs
• 4 to 6 halves of canned apricots or peaches with a little fruit syrup
• ¼ teaspoon of salt
• ¼ cup of sugar
• ¼ cup of cornstarch
• 2 whites of eggs
• ¼ cup of cold milk
• 4 tablespoons of sugar
• 1¾ cups of scalding hot milk
• ¼ teaspoon of vanilla extract
• 1 teaspoon of butter

Instructions

1. Put the fruit and syrup in a pudding dish; make a thick "boiled custard" of the other ingredients, cooking the starch ten or fifteen minutes in the hot milk before adding the yolks of egg with the sugar.
2. Turn the custard over the fruit.
3. Beat the whites of eggs dry; gradually beat in half the sugar, then fold in the other half and the extract.
4. Spread the meringue over the custard and let stand in a moderate oven about ten minutes.
5. Serve hot or cold.
6. CORNSTARCH PUDDING
7. Omit the peaches and meringue from the preceding recipe.
8. Serve hot, from the double boiler, with cream and sugar.
9. An ounce of melted chocolate may be stirred in before the eggs and sugar.

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