vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Corn Starch Lemon Pudding
From The new home cook book, 1896
Serves 4
Serve with cream and sugar or any preferred sauce.
Presented as published in 1896. 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
550Calories
19 gProtein
84 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories550 kcal
Protein19 g
Carbohydrates84 g
Fiber1.6 g
Sugars61 g
Total Fat23 g
Saturated Fat8.4 g
Monounsaturated Fat4.4 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol246 mg
Sodium214 mg
Potassium689 mg
Calcium492 mg
Iron1.3 mg
Magnesium54 mg
Phosphorus480 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.5 mcg
Vitamin C27 mg
Vitamin A197 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate29 mcg
Choline215 mg
Caffeine0 mg
Water408 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The new home cook book (1896), page 84. The excerpt below is the record exactly as published.
COEN STARCH LEMON PUDDING. Glen Cove Starch Company. Grate the rind of two lemons, add the juice and rind 206 THE HOME COOK BOOK. to six ounces of sugar and three ounces of the improved corn starch. Stir this well into some cold water, sufficient to make it smooth. Place three pints of milk on the fire ; when boiling add the above, stirring all the time until it thickens. Remove it from the fire and add one ounce of butter and four eggs
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