Cornstarch Pudding
From Physical culture cook book, 1901
Custard can be made by heating milk and mixing with beaten yolks and sugar.
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
465Calories
16 gProtein
66 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories465 kcal
Protein16 g
Carbohydrates66 g
Fiber0.1 g
Sugars55 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium187 mg
Potassium732 mg
Calcium600 mg
Iron0.1 mg
Magnesium58 mg
Phosphorus494 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
Water431 g
As published
This recipe was extracted from Physical culture cook book (1901) by Richardson, Mary Mrs., page 54. The excerpt below is the record exactly as published.
Cornstarch Pudding. — Heat one pint milk in double boiler to boiling point, and stir 168 ?MM pfiVSieAL et&¥tfftfi &&& wook, in one and a half tablesponfuls cornstarch wet in a little of the (cold) milk, two and a half tablespoonfuls sugar
Cook this with the app: pantry check, scaling, and the assistant.