vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Corn Starch Pudding
From The New century cook book, 1899
Serves 1
Serve with hard sauce.
Presented as published in 1899. 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
844Calories
24 gProtein
125 gCarbs
50 gFat
Full nutrition (34 nutrients)
Calories844 kcal
Protein24 g
Carbohydrates125 g
Fiber0 g
Sugars124 g
Total Fat50 g
Saturated Fat14 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol668 mg
Sodium213 mg
Potassium793 mg
Calcium670 mg
Iron1.5 mg
Magnesium61 mg
Phosphorus696 mg
Zinc3.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D7.4 mcg
Vitamin C0 mg
Vitamin A350 mcg
Vitamin E1.6 mg
Vitamin K0.4 mcg
Vitamin B60.5 mg
Vitamin B123.6 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)0.5 mg
Folate74 mcg
Choline505 mg
Caffeine0 mg
Water460 g
As published
This recipe was extracted from The New century cook book (1899), page 134. The excerpt below is the record exactly as published.
Corn Starch Pudding. One pint of milk. Into this stir enough corn starch to thicken when boiled; add a small lump of butter. When cool add the yolks of three well beaten eggs, a half cup of sugar
Cook this with the app: pantry check, scaling, and the assistant.