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Corn Starch Food
From The Hotel St. Francis cook book, 1919
Serves 1
Suitable for infants or invalids.
Presented as published in 1919. 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
602Calories
16 gProtein
101 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories602 kcal
Protein16 g
Carbohydrates101 g
Fiber0.2 g
Sugars80 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium188 mg
Potassium733 mg
Calcium601 mg
Iron0.1 mg
Magnesium59 mg
Phosphorus495 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline87 mg
Caffeine0 mg
Water431 g
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 186. The excerpt below is the record exactly as published.
Corn starch food. (For infants or invalids.) Boil one pint of milk. Add three tablespoonfuls of corn starch diluted with a little cold water, and two ounces of sugar
Cook this with the app: pantry check, scaling, and the assistant.