Corn Starch Pudding
From The New York receipt book, 1882
The frosting is improved by adding a flavor to it.
Presented as published in 1882. 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
1151Calories
58 gProtein
118 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories1151 kcal
Protein58 g
Carbohydrates118 g
Fiber3.1 g
Sugars83 g
Total Fat51 g
Saturated Fat24 g
Monounsaturated Fat14 g
Polyunsaturated Fat5 g
Omega-30.2 g
Cholesterol861 mg
Sodium660 mg
Potassium1878 mg
Calcium1338 mg
Iron4.3 mg
Magnesium149 mg
Phosphorus1401 mg
Zinc6.8 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D13 mcg
Vitamin C53 mg
Vitamin A633 mcg
Vitamin E2.7 mg
Vitamin K0.6 mcg
Vitamin B61 mg
Vitamin B127 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)2.3 mg
Niacin (B3)1.3 mg
Folate105 mcg
Choline767 mg
Caffeine0 mg
Water1103 g
As published
This recipe was extracted from The New York receipt book (1882) by D.B. Dewey & Co, page 6. The excerpt below is the record exactly as published.
Corn Starch Pudding.— Boil 1 quart of milk, then beat the yolks of 4 eggs with 4 spoonfuls corn starch and a little milk; stir into the boiling milk; let it boil up once, and turn into a pudding dish ; then beat the whites of the eggs to a froth and add 4 spoonfuls of powdered sugar; cover with the mixture, and set in the oven and brown lightly. Flavor with vanilla, lemon, etc.
Cook this with the app: pantry check, scaling, and the assistant.