Corn Starch Pudding
From Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ..., 1885
Presented as published in 1885. 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
1112Calories
60 gProtein
90 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories1112 kcal
Protein60 g
Carbohydrates90 g
Fiber0.2 g
Sugars71 g
Total Fat56 g
Saturated Fat30 g
Monounsaturated Fat14 g
Polyunsaturated Fat3.5 g
Omega-30.2 g
Cholesterol547 mg
Sodium700 mg
Potassium2332 mg
Calcium1855 mg
Iron1.9 mg
Magnesium187 mg
Phosphorus1678 mg
Zinc7.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D16 mcg
Vitamin C0 mg
Vitamin A628 mcg
Vitamin E1.8 mg
Vitamin K0.3 mcg
Vitamin B61.1 mg
Vitamin B128.8 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)2.5 mg
Niacin (B3)1.6 mg
Folate47 mcg
Choline554 mg
Caffeine0 mg
Water1366 g
As published
This recipe was extracted from Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ... (1885) by Henry H. Soule , Seneca, page 24. The excerpt below is the record exactly as published.
Com Starch Pudding. Dissolve three tablespoonfuls of corn starch in a small quantity of milk, add two eggs, beaten light, and a small pinch of salt. Heat three pints of milk
Cook this with the app: pantry check, scaling, and the assistant.