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 My mother's cook book, 1902

Serve hot.

Presented as published in 1902. 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

928Calories

32 gProtein

132 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories928 kcal

Protein32 g

Carbohydrates132 g

Fiber0.6 g

Sugars103 g

Total Fat31 g

Saturated Fat18 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat1.1 g

Omega-30.1 g

Cholesterol117 mg

Sodium374 mg

Potassium1469 mg

Calcium1208 mg

Iron0.6 mg

Magnesium118 mg

Phosphorus990 mg

Zinc4.2 mg

Copper0 mg

Manganese0.1 mg

Vitamin D9.4 mcg

Vitamin C0.5 mg

Vitamin A315 mcg

Vitamin E0.5 mg

Vitamin K0 mcg

Vitamin B60.6 mg

Vitamin B125.3 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.3 mg

Niacin (B3)1 mg

Folate1.8 mcg

Choline174 mg

Caffeine0 mg

Water861 g

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 71. The excerpt below is the record exactly as published.

Com Starch Pudding.— Four tablespoonsfuls of corn 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.