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Corn Starch Pudding
From The art of German cooking and baking, 1922
Serves 5
Quantity for 6-8 persons.
Presented as published in 1922. 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
754Calories
18 gProtein
103 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories754 kcal
Protein18 g
Carbohydrates103 g
Fiber4.6 g
Sugars55 g
Total Fat29 g
Saturated Fat3.6 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol23 mg
Sodium79 mg
Potassium601 mg
Calcium347 mg
Iron1.7 mg
Magnesium139 mg
Phosphorus435 mg
Zinc2.1 mg
Copper0.5 mg
Manganese0.9 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A62 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B121.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2 mg
Folate17 mcg
Choline35 mg
Caffeine0 mg
Water179 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The art of German cooking and baking (1922) by Lina Wachtelborn Meier, page 126. The excerpt below is the record exactly as published.
CORN STARCH PUDDING. Quantity for 6 — 8 Persons. 1 qt. of milk % lb. peeled, ground almonds Scant % lb. of cern starch 1 tbsp. of vanilla % lb. of sugar 8 eggs
Cook this with the app: pantry check, scaling, and the assistant.