Cornstarch Mold
From Principles of cooking, 1914
Vanilla is added after cooking to preserve flavor.
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
602Calories
16 gProtein
98 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories602 kcal
Protein16 g
Carbohydrates98 g
Fiber0.2 g
Sugars74 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium189 mg
Potassium740 mg
Calcium601 mg
Iron0.2 mg
Magnesium60 mg
Phosphorus496 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline87 mg
Caffeine0 mg
Water434 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 35. The excerpt below is the record exactly as published.
Cornstarch Mold. — Mix three tablespoons of cornstarch with four tablespoons of sugar in the saucepan, add two cups of milk, mix thoroughly, place on the stove and cook until it thickens (about three minutes after it begins to boil), stirring constantly. Remove from the stove, add one teaspoon of vanilla
Cook this with the app: pantry check, scaling, and the assistant.