Delmonico Pudding

[Barrycdog]

Atlanta Constitution, Jan. 12, 1886 -- page 9

Delmonico Pudding - Mix the yolks of 5 beaten eggs into three tablespoonfuls of corn starch, add a quart of milk and boil, add a little cold milk and stir into the quart of milk just before it boils, and add six tablespoonfuls of white sugar, boil three minutes, flavor with vanilla and bake in the oven until it is firm enough to support the icing, which is made from the frothed white of two eggs and five tablespoons of sugar; flavor with lemon or bitter almonds, spread over the pudding and set in the oven long enough to color a light brown.

 

[donna]

I wonder if this an original recipe from the famous Delmonico's restaurant that operated in New York City during 19th and early 20th century. They had several signature recipes.