vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Com Starch Pudding, No. 1
From The economical cook book, 1905
Serves 2
Presented as published in 1905. 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
614Calories
32 gProtein
59 gCarbs
28 gFat
Full nutrition (34 nutrients)
Calories614 kcal
Protein32 g
Carbohydrates59 g
Fiber0.1 g
Sugars49 g
Total Fat28 g
Saturated Fat13 g
Monounsaturated Fat7.9 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol523 mg
Sodium5214 mg
Potassium905 mg
Calcium673 mg
Iron2.3 mg
Magnesium74 mg
Phosphorus741 mg
Zinc3.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D7.2 mcg
Vitamin C0 mg
Vitamin A356 mcg
Vitamin E1.6 mg
Vitamin K0.4 mcg
Vitamin B60.5 mg
Vitamin B123.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.2 mg
Niacin (B3)0.6 mg
Folate59 mcg
Choline454 mg
Caffeine0 mg
Water526 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 87. The excerpt below is the record exactly as published.
Com Starch Pudding, Ho. 1. Boil one quart of milk, stir in it three tablespoonsfhl of com starch mixed in a little cold water, boil five minutes, take it from the fire, add four tablespoons of sugar, yolks of five eggs beaten, and a little pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.