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Corn Starch Pudding
From The new Annie Dennis cook book, 1905
Serves 1
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
685Calories
28 gProtein
108 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories685 kcal
Protein28 g
Carbohydrates108 g
Fiber8.2 g
Sugars3.5 g
Total Fat17 g
Saturated Fat5.1 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium1291 mg
Potassium473 mg
Calcium413 mg
Iron35 mg
Magnesium55 mg
Phosphorus382 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D3 mcg
Vitamin C53 mg
Vitamin A241 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)0.8 mg
Riboflavin (B2)1.3 mg
Niacin (B3)8.1 mg
Folate209 mcg
Choline458 mg
Caffeine0 mg
Water590 g
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 151. The excerpt below is the record exactly as published.
Corn Starch Pudding Into one pint of boiling water stir three table- spoonfuls of corn starch dissolved in a little water. Add a pinch of salt, sugar to taste, and the whites of three eggs beaten to a stiff froth. Season with lemon.
Cook this with the app: pantry check, scaling, and the assistant.