vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cornflour Pudding (baked)
From The "A1" cookery book, 1901
Serves 1
Presented as published in 1901. 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
678Calories
26 gProtein
95 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories678 kcal
Protein26 g
Carbohydrates95 g
Fiber4.1 g
Sugars52 g
Total Fat23 g
Saturated Fat11 g
Monounsaturated Fat5.8 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol244 mg
Sodium259 mg
Potassium979 mg
Calcium632 mg
Iron2.2 mg
Magnesium117 mg
Phosphorus745 mg
Zinc3.7 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D5.7 mcg
Vitamin C0 mg
Vitamin A236 mcg
Vitamin E1 mg
Vitamin K0.3 mcg
Vitamin B60.6 mg
Vitamin B123.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)1.6 mg
Folate38 mcg
Choline246 mg
Caffeine0 mg
Water474 g
As published
This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 69. The excerpt below is the record exactly as published.
Cornflour Pudding (baked). — 2 oz. cornflour, 1 pint milk, 1 oz. sugar, 1 egg
Cook this with the app: pantry check, scaling, and the assistant.