vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cornflour or Arrowroot Pudding
From Cookery for every household, 1914
Serves 6
Skim milk may be used instead of fresh milk. A small piece of butter added to the mixture would be an improvement.
Presented as published in 1914. 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
745Calories
41 gProtein
64 gCarbs
37 gFat
Full nutrition (34 nutrients)
Calories745 kcal
Protein41 g
Carbohydrates64 g
Fiber0.9 g
Sugars57 g
Total Fat37 g
Saturated Fat21 g
Monounsaturated Fat8.1 g
Polyunsaturated Fat1.4 g
Omega-30.1 g
Cholesterol167 mg
Sodium461 mg
Potassium2018 mg
Calcium1407 mg
Iron1.6 mg
Magnesium153 mg
Phosphorus1230 mg
Zinc5.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D11 mcg
Vitamin C1.3 mg
Vitamin A378 mcg
Vitamin E0.7 mg
Vitamin K0 mcg
Vitamin B60.9 mg
Vitamin B126.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.6 mg
Niacin (B3)2.3 mg
Folate227 mcg
Choline227 mg
Caffeine0 mg
Water1062 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 629. The excerpt below is the record exactly as published.
Cornflour or Arrowroot Pudding 1 or 2 eggs. 1 table-sp. sugar. A little flavouring. 14 oz. cornflour arrowroot. 14 pts. milk. A pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.