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Com Starch Pudding, No. 2

Name: Com Starch Pudding, No. 2
Yield: 3 servings
Ingredients: One large teacup of corn starch; one and a half pints of boiling water; two large coffeecups of white sugar; the juice and grated rind of a large lemon; the beaten yolks of three eggs

From The economical cook book, 1905

Serves 3

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

496Calories

11 gProtein

100 gCarbs

6 gFat

Full nutrition (34 nutrients)

Calories496 kcal

Protein11 g

Carbohydrates100 g

Fiber3.9 g

Sugars21 g

Total Fat6.1 g

Saturated Fat1.8 g

Monounsaturated Fat2 g

Polyunsaturated Fat1.4 g

Omega-30 g

Cholesterol186 mg

Sodium613 mg

Potassium181 mg

Calcium189 mg

Iron17 mg

Magnesium24 mg

Phosphorus143 mg

Zinc0.9 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D1 mcg

Vitamin C18 mg

Vitamin A80 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.6 mg

Niacin (B3)4 mg

Folate91 mcg

Choline155 mg

Caffeine0 mg

Water263 g

Estimated from matched ingredients across 3 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. 2. One large tecump of corn starch mixed smoothly in cold water, stir ihis into one and a half pints of boiling water, and boil it 184 COOKERY FROM EXPERIENCE. ten minutes, or until it is dear like star:h, remove it from the fire, and stir into it two large coffeecw^ of white sugar, the juice and grated rind of a large lemon, and the beaten yolks of three eggs

Cook this with the app: pantry check, scaling, and the assistant.