Chocolate Cornstarch Mold
From Principles of cooking, 1914
Follow the same cooling and serving instructions as the cornstarch mold.
Presented as published in 1914. 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
695Calories
19 gProtein
114 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories695 kcal
Protein19 g
Carbohydrates114 g
Fiber5.1 g
Sugars81 g
Total Fat22 g
Saturated Fat13 g
Monounsaturated Fat5.3 g
Polyunsaturated Fat0.7 g
Omega-30.1 g
Cholesterol60 mg
Sodium194 mg
Potassium1139 mg
Calcium623 mg
Iron3.3 mg
Magnesium142 mg
Phosphorus620 mg
Zinc3.2 mg
Copper0.6 mg
Manganese0.7 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K1.5 mcg
Vitamin B60.3 mg
Vitamin B122.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.9 mg
Folate4.2 mcg
Choline88 mg
Caffeine16 mg
Water432 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 35. The excerpt below is the record exactly as published.
three tablespoons of cornstarch with four tablespoons of sugar in the saucepan, add two cups of milk, mix thoroughly, place on the stove and cook until it thickens (about three minutes after it begins to boil), stirring constantly. Remove from the stove, add one teaspoon of vanilla, and turn into molds or cups that have been rinsed with cold water so that the mold will slip out easily when cold. Let the molds stand until perfectly cold, serve with cream and sugar, or with sliced fruit, as a dessert. Vanilla is always added after the food is taken from the fire, because it is volatile and would evaporate if added while the heat is being applied. In that case, most of the flavor would be lost. Chocolate Cornstarch Mold. — Melt one half ounce of chocolate, or use two tablespoons of cocoa, add the mixed sugar and cornstarch and milk as given in the recipe for cornstarch mold. Cook and serve in the same way. Cornstarch Pudding. — Mix four tablespoons of corn- starch with four tablespoons of sugar
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