vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free

Cornflour Pudding

Name: Cornflour Pudding
Yield: 6 servings
Ingredients: Two pints of milk; four tablespoonfuls of cornflour; two tablespoonfuls of castor sugar; four eggs; two pinches of salt; the grated rind of a lemon

From Soyer's standard cookery, 1912

Serves 6

Presented as published in 1912. 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

136Calories

6 gProtein

17 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories136 kcal

Protein5.8 g

Carbohydrates17 g

Fiber0.8 g

Sugars12 g

Total Fat5.5 g

Saturated Fat3.1 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol19 mg

Sodium62 mg

Potassium282 mg

Calcium205 mg

Iron0.2 mg

Magnesium25 mg

Phosphorus180 mg

Zinc0.8 mg

Copper0 mg

Manganese0 mg

Vitamin D1.6 mcg

Vitamin C8.8 mg

Vitamin A52 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.3 mg

Folate3.1 mcg

Choline31 mg

Caffeine0 mg

Water158 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 180. The excerpt below is the record exactly as published.

Cornflour Pudding. INGREDIENTS. — Two pints of milk, four tablespoonfuls of cornflour, two tablespoonfuls of castor sugar, four eggs, two pinches of salt, the grated rind of a lemon

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