Corn Starch Pudding
From The art of cooking, 1880
For corn starch blanc-mange, omit the eggs and pour into molds to cool.
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
1554Calories
21 gProtein
330 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories1554 kcal
Protein21 g
Carbohydrates330 g
Fiber1.4 g
Sugars213 g
Total Fat18 g
Saturated Fat7.7 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium248 mg
Potassium517 mg
Calcium369 mg
Iron2.9 mg
Magnesium47 mg
Phosphorus462 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D4.3 mcg
Vitamin C0.5 mg
Vitamin A241 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate49 mcg
Choline338 mg
Caffeine0 mg
Water302 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.
corn starch with a little cold milk, and beat it smooth. Just before the milk reaches the boiling point, crush the bay leaves in the hands that the flavor may be more readily drawn out, and throw them into the milk, after which stir in the com starch. Stir all constantly until boiling, and when boiling allow this to continue for five minutes, still stirring to pre- vent scorching, which the com starch and milk are both apt to do. Draw the saucepan then .aside from the fire to let its contents cool a little, and in the time allowed for this beat together the eggs and sugar. Add to the sugar and eggs the salt
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.