vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cold Cornstarch Pudding
From Paul Richards' book of breads, cakes, pastries, ices and sweetmeats, 1907
Serves 6
Presented as published in 1907. 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
526Calories
19 gProtein
75 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories526 kcal
Protein19 g
Carbohydrates75 g
Fiber0.2 g
Sugars54 g
Total Fat17 g
Saturated Fat8.1 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol287 mg
Sodium221 mg
Potassium581 mg
Calcium438 mg
Iron1.3 mg
Magnesium47 mg
Phosphorus463 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.5 mcg
Vitamin C0 mg
Vitamin A211 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate31 mcg
Choline254 mg
Caffeine0 mg
Water340 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Paul Richards' book of breads, cakes, pastries, ices and sweetmeats (1907) by Paul Richards, page 75. The excerpt below is the record exactly as published.
COLD CORNSTARCH PUDDING. 2 quarts of milk, 5 ozs. cornstarch, 8 ozs. sugar, 8 eggs, vanilla flavor
Cook this with the app: pantry check, scaling, and the assistant.