A historical dessert from Favorite tested recipes of the members of Humboldt Park Chapter O.E.S and their friends (1900).
Preserved exactly as written in the original source
beat up with a little cold water
mix all well and boil in two and one-half cups of boiling water
have whites of eggs beaten stiff
add soon as taken from fire
set on ice and serve very cold
Modern guidance to help you succeed with this vintage recipe
The cornstarch thickens through gelatinization when heated in water, creating a stable gel structure that supports the pudding. Adding beaten egg whites while the mixture is still hot gently cooks the proteins, creating a light, mousse-like texture while the residual heat pasteurizes the eggs for food safety. The lemon's acidity balances the sweetness and helps stabilize the egg white foam by lowering pH, which tightens protein bonds.
This pudding must be made at least 2 hours ahead to allow proper chilling and setting. It can be prepared up to 2 days in advance and stored covered in the refrigerator, making it an ideal make-ahead dessert for entertaining.
Cover the pudding directly with plastic wrap pressed against the surface to prevent a skin from forming, then refrigerate for up to 3 days. The texture is best within the first 48 hours. Do not freeze, as the egg white foam will break down and become watery upon thawing.
AI-generated tips from Chef Cecil's culinary database
This pudding must be made at least 2 hours ahead to allow proper chilling and setting. It can be prepared up to 2 days in advance and stored covered in the refrigerator, making it an ideal make-ahead dessert for entertaining.
Cover the pudding directly with plastic wrap pressed against the surface to prevent a skin from forming, then refrigerate for up to 3 days. The texture is best within the first 48 hours. Do not freeze, as the egg white foam will break down and become watery upon thawing.
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