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Archive recipe

Maple Cream Pudding

A historic Canadian dish of maple syrup, milk, eggs, cornstarch and walnuts. Adapted from Maple Cream Pudding, from Canadian Farm Cook Book (1911).

Adapted from Maple Cream Pudding, in Canadian Farm Cook Book (1911), preserved in the Open Recipe Archive's The Canadian Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/canadian-kitchen/recipes/maple-cream-pudding.md.

Ingredients

The dish

2 of 5 items checked

Maple Cream Pudding

archive.org

2 of 5 items checked · 2 aisles

Dairy & Eggs

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Pantry / Durable

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Cooking Instructions

  1. Scald milk and add to hot syrup

  2. Add cornstarch

  3. Add eggs, well whipped

  4. Remove from fire and add nuts

  5. Place in mould on ice and serve with whipped cream

Adapted from Open Recipe Archive · Canadian Farm Cook Book (1911; archive record marked public domain). View a published recipe at Internet Archive (opens in a new tab)