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Boiled Corn Starch Pudding without Eggs

Name: Boiled Corn Starch Pudding without Eggs
Yield: 2 servings
Ingredients: 4 cups milk — a quart.; 2 heaping tablespoons sugar.; 4 do corn starch — 4 ounces weight.; I ounce butter— small egg size.; I yolk to color it if you like.

From Cooking for profit, 1886

Serves 2

An extremely easy and simple pudding and excellent. Must not be kept too hot after cooking as that causes it to turn thin.

Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

593Calories

19 gProtein

87 gCarbs

30 gFat

Full nutrition (34 nutrients)

Calories593 kcal

Protein19 g

Carbohydrates87 g

Fiber0.5 g

Sugars36 g

Total Fat30 g

Saturated Fat9.9 g

Monounsaturated Fat4.3 g

Polyunsaturated Fat1 g

Omega-30.1 g

Cholesterol185 mg

Sodium227 mg

Potassium770 mg

Calcium617 mg

Iron0.7 mg

Magnesium63 mg

Phosphorus552 mg

Zinc2.4 mg

Copper0.1 mg

Manganese0 mg

Vitamin D5.2 mcg

Vitamin C0 mg

Vitamin A196 mcg

Vitamin E0.5 mg

Vitamin K0.1 mcg

Vitamin B60.3 mg

Vitamin B122.9 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.8 mg

Niacin (B3)0.5 mg

Folate12 mcg

Choline160 mg

Caffeine0 mg

Water456 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 197. The excerpt below is the record exactly as published.

4 cups milk — a quart. 2 heaping tablespoons sugar. 4 do corn starch — 4 ounces weight. I ounce butter— small egg size. I yolk to color it if you like.

Cook this with the app: pantry check, scaling, and the assistant.