vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cornstarch Pudding
From Temperance cook book, 1887
Serves 3
Presented as published in 1887. 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
458Calories
19 gProtein
57 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories458 kcal
Protein19 g
Carbohydrates57 g
Fiber0.1 g
Sugars50 g
Total Fat17 g
Saturated Fat8.1 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol287 mg
Sodium219 mg
Potassium583 mg
Calcium438 mg
Iron1.2 mg
Magnesium47 mg
Phosphorus461 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0 mg
Vitamin D4.5 mcg
Vitamin C0 mg
Vitamin A211 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.3 mg
Vitamin B122.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate31 mcg
Choline254 mg
Caffeine0 mg
Water339 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 85. The excerpt below is the record exactly as published.
CORNSTAKCH PUDDING. One quart of milk, except enough to wet three tablespoonfuls of cornstarch, place in a tin pail, set in kettle of boiling water; add the yolks of four eggs, beaten, half a cup of sugar, the corn- starch and a little salt; let it boil until it thickens; when cool, flavor with one teaspoonful of vanilla
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