Corn Starch Pudding

Name: Corn Starch Pudding
Ingredients: Four tablespoonsfuls of corn starch; one quart of milk; two ounces of sugar; one saltspoonful of salt; two bay leaves; two eggs

From The art of cooking, 1880

Serve warm.

Presented as published in 1880. 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

1071Calories

45 gProtein

132 gCarbs

41 gFat

Full nutrition (34 nutrients)

Calories1071 kcal

Protein45 g

Carbohydrates132 g

Fiber0.6 g

Sugars104 g

Total Fat41 g

Saturated Fat21 g

Monounsaturated Fat10 g

Polyunsaturated Fat3 g

Omega-30.2 g

Cholesterol489 mg

Sodium516 mg

Potassium1607 mg

Calcium1264 mg

Iron2.4 mg

Magnesium130 mg

Phosphorus1188 mg

Zinc5.4 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D11 mcg

Vitamin C0.5 mg

Vitamin A475 mcg

Vitamin E1.5 mg

Vitamin K0.3 mcg

Vitamin B60.8 mg

Vitamin B126.2 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.8 mg

Niacin (B3)1.1 mg

Folate49 mcg

Choline468 mg

Caffeine0 mg

Water938 g

As published

This recipe was extracted from The art of cooking (1880) by Matilda Lees Dods, page 71. The excerpt below is the record exactly as published.

Com Starch Pudding. — Four tablespoonsfuls of com starch, one quart of milk, two ounces of sugar, one saltspoonful of salt, two bay leaves, two eggs

Cook this with the app: pantry check, scaling, and the assistant.