vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Corn Starch Pudding
From The Portland Woman's Exchange Cook Book, 1913
Serves 2
Presented as published in 1913. 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
700Calories
28 gProtein
80 gCarbs
35 gFat
Full nutrition (34 nutrients)
Calories700 kcal
Protein28 g
Carbohydrates80 g
Fiber0.2 g
Sugars62 g
Total Fat35 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol45 mg
Sodium95 mg
Potassium368 mg
Calcium302 mg
Iron0.1 mg
Magnesium30 mg
Phosphorus250 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E4.4 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)1 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Caffeine0 mg
Water321 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 61. The excerpt below is the record exactly as published.
Corn Starch Pudding. Three egg yolks beaten with I/2 cup sugar. Add 2 cups of milk, 1 tablespoon butter and 4 level tablespoons of corn- starch. Beat till smooth. Put in double boiler and cook until thick. Take from stove and fold in the 3 whites of eggs
Cook this with the app: pantry check, scaling, and the assistant.