Menu Mondays | Something from Nothing: Thrifty Foods from the 1930s
Before Red Velvet became a trendy foodstuff for bakers and Pinterest fanatics, people might have recognized what you were saying if you referred to velvet pudding, or Fluweelpoeding in Dutch. This Velvet bears no resemblance to Red Velvet, but it is smooth and satisfying served hot as dessert or a midnight snack. Notice that not many ingredients are necessary, making this dish a sight for sore eyes that isn't painful to the pocket.
Ingredients
• four eggs, separated
• 4 cups of milk
• 1 cup sugar divided
• 4 tablespoons cornstarch
• pinch salt
• 1 tablespoon vanilla extract.
Directions
1. Separate eggs; beat yolks well and mix with milk.
2. Combine 3/4 cup sugar, cornstarch, and salt.
3. Add milk and egg yolks to sugar mixture.
4. Cook in double boiler until thick, stirring often.
5. Remove from heat; add vanilla.
6. Beat egg whites and 1/4 cup sugar until stiff.
7. Put pudding in a baking dish and spread egg whites over the top of the pudding.
8. Brown the meringue in a 350° oven until desired brown.
The pudding is also delicious if the egg whites are folded into the pudding while it is hot.
Courtesy of Mary J. Wilson
Ingredients
• four eggs, separated
• 4 cups of milk
• 1 cup sugar divided
• 4 tablespoons cornstarch
• pinch salt
• 1 tablespoon vanilla extract.
Directions
1. Separate eggs; beat yolks well and mix with milk.
2. Combine 3/4 cup sugar, cornstarch, and salt.
3. Add milk and egg yolks to sugar mixture.
4. Cook in double boiler until thick, stirring often.
5. Remove from heat; add vanilla.
6. Beat egg whites and 1/4 cup sugar until stiff.
7. Put pudding in a baking dish and spread egg whites over the top of the pudding.
8. Brown the meringue in a 350° oven until desired brown.
The pudding is also delicious if the egg whites are folded into the pudding while it is hot.
Courtesy of Mary J. Wilson
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