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Coffee Cornstarch Pudding
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 1
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
425Calories
14 gProtein
87 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories425 kcal
Protein14 g
Carbohydrates87 g
Fiber0.2 g
Sugars66 g
Total Fat2.7 g
Saturated Fat0.6 g
Monounsaturated Fat1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol42 mg
Sodium45 mg
Potassium277 mg
Calcium12 mg
Iron2.6 mg
Magnesium22 mg
Phosphorus144 mg
Zinc2.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0.2 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B124.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.9 mg
Folate11 mcg
Choline4.2 mg
Caffeine63 mg
Water322 g
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 86. The excerpt below is the record exactly as published.
COFFEE CORNSTARCH PUDDING. 2-3 cup strong coffee 1-3 cup sugar 2% T. cornstarch y± cup cold water y2 cup English walnut meats Put coffee in double-boiler; add sugar, dissolve cornstarch in cold water and add. Cook till thickens. Add chopped walnuts. Pour in moulds. Serve with whipped cream and sugar. CHARLOTTE RUSSE. 1 cup cream 3 T. powdered sugar 1 egg white V2 t. vanilla Beat cream till stiff. Beat egg white stiff; add gradually, sug.ir and flavorig. Combine with cream. Line glass cups with sponge- cake, cut in narrow strips, or lady-fingers. Fill with mixture. Gar- nish with Angelica or cherries. Serve very cold. DATE FILLING. 1 lb. dates Grated rind and juice of one 1 cup water lemon 1 T. sugar 1/2 T. butter Cook all till soft. Spread on bread. CARAMEL PUDDING. % cup brown sugar 3 T. cornstarch 2 cups milk 1 t. vanilla y2 cup water 1 egg Melt sugar. Add water. Stir till dissolved. Scald milk, add cornstarch moistened with milk. Cook 5 min. Add caramel, egg well beaten. Cook 1 min. Add vanilla. Pour into mould. Serve with whipped cream. LABORATORY COOK BOOK. 165 SNOW BALLS. V2 cup butter 21>4 cups flour ■ V'2 cup sugar S1/^ t. baking powder Y2 cup milk 4 egg whites Cream the butter; add sugar gradually. Sift flour with baking powder and add alternately with milk, add whites beaten stiff. Steam 40 min. in buttered cups or mould. Serve with fruit or sauce. ORANGE TKIFLE. 2 T. gelatine Grated rind one lemon and !/4 cup cold water
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