Corn-starch Pudding
From A Little Cook-Book for a Little Girl, 1905
Serve with red jelly, preserved ginger, or fruit.
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
659Calories
35 gProtein
61 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories659 kcal
Protein35 g
Carbohydrates61 g
Fiber0 g
Sugars62 g
Total Fat30 g
Saturated Fat14 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol616 mg
Sodium399 mg
Potassium942 mg
Calcium684 mg
Iron2.6 mg
Magnesium76 mg
Phosphorus789 mg
Zinc4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D7.7 mcg
Vitamin C0 mg
Vitamin A396 mcg
Vitamin E1.8 mg
Vitamin K0.5 mcg
Vitamin B60.6 mg
Vitamin B124 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)0.6 mg
Folate71 mcg
Choline528 mg
Caffeine0 mg
Water545 g
As published
This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 30. The excerpt below is the record exactly as published.
Corn-starch Pudding 1 pint of milk. 2 heaping tablespoonfuls of corn-starch. 3 tablespoonfuls of sugar. Whites of three eggs. Y2 teaspoonful vanilla
Cook this with the app: pantry check, scaling, and the assistant.