Corn Starch Pudding
From The Edwardsville cook book, 1906
Serve with cream.
Presented as published in 1906. 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
387Calories
16 gProtein
46 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories387 kcal
Protein16 g
Carbohydrates46 g
Fiber0.1 g
Sugars36 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium188 mg
Potassium732 mg
Calcium601 mg
Iron0.1 mg
Magnesium59 mg
Phosphorus494 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline87 mg
Caffeine0 mg
Water460 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 61. The excerpt below is the record exactly as published.
CORN STARCH PUDDING. Graduate Nurse. 1V2 tablespoons corn starch. 2 tablespoons cold water. 1 tablespoon sugar. 1 pint milk. 1 saltspoon salt
Cook this with the app: pantry check, scaling, and the assistant.