vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Corn Starch Pie
From Buckeye cookery, 1892
Serves 3
Presented as published in 1892. 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
768Calories
12 gProtein
154 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories768 kcal
Protein12 g
Carbohydrates154 g
Fiber0 g
Sugars149 g
Total Fat14 g
Saturated Fat7.1 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol161 mg
Sodium131 mg
Potassium503 mg
Calcium416 mg
Iron0.4 mg
Magnesium40 mg
Phosphorus373 mg
Zinc1.6 mg
Copper0 mg
Manganese0 mg
Vitamin D3.7 mcg
Vitamin C0 mg
Vitamin A147 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B122 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)0.3 mg
Folate17 mcg
Choline151 mg
Caffeine0 mg
Water293 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 120. The excerpt below is the record exactly as published.
Corn SrarcH PIs. | One quart milk, yolks of two eggs, two table-spoons corn starch, two cups sugar
Cook this with the app: pantry check, scaling, and the assistant.