Chocolate Cornstarch
From Physical culture cook book, 1901
Presented as published in 1901. 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
576Calories
17 gProtein
79 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories576 kcal
Protein17 g
Carbohydrates79 g
Fiber1.5 g
Sugars65 g
Total Fat22 g
Saturated Fat13 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat0.8 g
Omega-30.1 g
Cholesterol60 mg
Sodium192 mg
Potassium846 mg
Calcium611 mg
Iron1.7 mg
Magnesium88 mg
Phosphorus536 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.4 mg
Vitamin K1.6 mcg
Vitamin B60.3 mg
Vitamin B122.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.7 mg
Folate0 mcg
Choline87 mg
Caffeine8.7 mg
Water431 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 54. The excerpt below is the record exactly as published.
one and a half tablesponfuls cornstarch wet in a little of the (cold) milk, two and a half tablespoonfuls sugar, and boil until it thickens. Then pour into mold, to cool, and serve cold with chocolate sauce or a boiled custard made as follows : Heat one pint milk to boiling in double boiler. Beat the yolks of three eggs with three tablespoonfuls sugar, and pour some of the boiling milk into them, stirring the while. Put all back into double boiler and let thicken. Flavor with vanilla and let cool. If a custard is made in this way, there will be no danger of curdling. 55. Chocolate Cornstarch. — Make the same as cornstarch pudding, but add two and one- half tablespoonfuls chocolate to the boiling milk before the cornstarch is put in. Eat with boiled custard sauce, as above. 56. Chocolate Pudding. — Put one pint milk
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