Cornstarch Mold
From Food study, 1917
Serve with chocolate sauce.
Presented as published in 1917. 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
195Calories
8 gProtein
24 gCarbs
8 gFat
Full nutrition (30 nutrients)
Calories195 kcal
Protein8 g
Carbohydrates24 g
Sugars24 g
Total Fat7.8 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium93 mg
Potassium366 mg
Calcium300 mg
Iron0 mg
Magnesium29 mg
Phosphorus246 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B60.1 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline43 mg
Water215 g
As published
This recipe was extracted from Food study (1917) by Mabel Thacher Wellman, page 69. The excerpt below is the record exactly as published.
CORNSTARCH MOLD 135 XXVI STARCH CORNSTARCH MOLD MACARONI AND TOMATO SAUCE A. Class Experiments. Mix half a tablespoon of cornstarch with quarter of a cup of cold water, and cook, stirring and adding measured amounts of water until you obtain the same consistency as a medium white sauce. What is the comparative thickening power of flour and cornstarch ? B. CORNSTARCH MOLD. Make a cornstarch mold, using a cup of milk, one tablespoon of sugar, a saltspoon of salt, and as much corn- starch as would give the consistency of the thick white sauc
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