Mock Charlotte

Serves 4

📖 From Church Cookbook (Baltimore, 1908) (1908)

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• None 1 pint of water 1/4 cup sugar 4 level tablespoonfuls cornstarch 4 eggs Moisten the cornstarch with 1/2 cup of water, add the pint of boil- ing water, and stir until it reaches the boiling point. Add t

Step 1. Serve with soft custard sauce made from a pint of milk and the

Step 2. yolks of the eggs. If the yolks are needed for other dishes, this

Step 3. pudding may be garnished with fruit and served with fruit sauce. Copyright, Mrs. S. T. Rorer.

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