- Two ounces of corn starch
- Four ounces of sugar
- Yolks of four eggs
- Half of the peel of a lemon
"...and warm up in a double boiler. Bring one-half pint of milk to the boiling point, and add it to the mixture. Continue boiling, and stir all the time until it becomes thick.
"Then spread it on a platter about a half-inch thick, and allow to become cold. Cut into pieces about two-inches square, roll in flour, then in beaten eggs, and finally in bread crumbs. Fry in swimming lard or in a frying pan with plenty of butter."
Serve with dessert sauce of choice. Cookbook recommends vanilla cream sauce.
More "Lost" St Francis Hotel RecipesSan Francisco Cream of Cauliflower Soup (1910)
San Francisco Cream of Green Corn (1910)
(Origin - "The 1910 Hotel St Francis Cook Book" by Victor Hirtzler, "San Francisco's Legendary Master Chef." Republished in 1988 by Windgate Press.)