Corn Starch Pudding
From The way to the heart, 1905
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
968Calories
35 gProtein
139 gCarbs
30 gFat
Full nutrition (34 nutrients)
Calories968 kcal
Protein35 g
Carbohydrates139 g
Fiber0.1 g
Sugars125 g
Total Fat30 g
Saturated Fat14 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat3.4 g
Omega-30.1 g
Cholesterol616 mg
Sodium401 mg
Potassium947 mg
Calcium685 mg
Iron2.8 mg
Magnesium77 mg
Phosphorus792 mg
Zinc4 mg
Copper0.1 mg
Manganese0.1 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
Water547 g
As published
This recipe was extracted from The way to the heart (1905) by Carrie Pickett Moore, page 25. The excerpt below is the record exactly as published.
Corn Starch Pudding. One pint of milk, 2 light tablespoons of corn starch, i scant Yz cup of sugar, whites of 3 eggs, i teaspoon of Sauer's vanilla extract
Cook this with the app: pantry check, scaling, and the assistant.