| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Desserts, To post, Posted bake |
10 |
Servings |
INGREDIENTS
| 4 |
|
Eggs; separated |
| 4 |
c |
Milk |
| 1 |
c |
Sugar; divided |
| 4 |
tb |
Cornstarch |
| 1 |
pn |
Salt |
| 1 |
ts |
Vanilla Extract |
INSTRUCTIONS
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.
Recipe by: Miss Mary J. Wilson* Posted to MC-Recipe Digest V1 #669 by Bill
Spalding <billspa@icanect.net> on Jul 13, 1997
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