Cornstarch Pudding

Name: Cornstarch Pudding
Ingredients: i pt. milk scalded; J tsp. salt; 4 tbsp. cornstarch; 4 tbsp. sugar; | tsp. vanilla

From A laboratory manual of foods and cookery, 1916

For chocolate version, melt chocolate and add scalded milk gradually.

Presented as published in 1916. 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

637Calories

16 gProtein

106 gCarbs

16 gFat

Full nutrition (34 nutrients)

Calories637 kcal

Protein16 g

Carbohydrates106 g

Fiber0.3 g

Sugars74 g

Total Fat16 g

Saturated Fat9.1 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol58 mg

Sodium773 mg

Potassium740 mg

Calcium602 mg

Iron0.2 mg

Magnesium60 mg

Phosphorus497 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

Water435 g

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 26. The excerpt below is the record exactly as published.

Cornstarch Pudding Ingredients : i pt. milk scalded J tsp. salt 4 tbsp. cornstarch \ c. cold milk 4 tbsp. sugar | tsp. vanilla

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