vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Corn Starch
From Dr. M'Millan's formulas and domestic guide, 1882
Serves 4
Presented as published in 1882. 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
91Calories
6 gProtein
6 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories91 kcal
Protein5.6 g
Carbohydrates5.7 g
Fiber0 g
Sugars5.9 g
Total Fat5.1 g
Saturated Fat2.7 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol61 mg
Sodium2489 mg
Potassium201 mg
Calcium158 mg
Iron0.2 mg
Magnesium16 mg
Phosphorus148 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A59 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.1 mg
Folate5.9 mcg
Choline58 mg
Caffeine0 mg
Water117 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Dr. M'Millan's formulas and domestic guide (1882) by M'Millan, Alexander M. D., page 33. The excerpt below is the record exactly as published.
CORN STARCH. Take milk i pint, to be brought to a boiling point. Corn-starch 3 table-spoonfuls. Mix with milk into a thin paste, and break in i egg if de- sired. Then add all to the boiling milk. Sweet- en, put in a little pinch of salt, and stir to prevent burning. Boil until it becomes thick. Then turn into a mould to cool. BREAD PUDDING. One pint of milk. Two eggs. Mix and sweeten
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