vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cornstarch Pudding
From Farm and home cook book and housekeeper's assistant, 1907
Serves 6
Serve cold with cream.
Presented as published in 1907. 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
93Calories
3 gProtein
15 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories93 kcal
Protein3.2 g
Carbohydrates15 g
Fiber0 g
Sugars11 g
Total Fat3 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol95 mg
Sodium36 mg
Potassium35 mg
Calcium14 mg
Iron0.5 mg
Magnesium3.2 mg
Phosphorus50 mg
Zinc0.3 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water20 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 76. The excerpt below is the record exactly as published.
Cornstarch Pudding Heat 1 qt sweet milk and add to it 3 rounding tablesp corn- starch mixed smooth with a little cold milk. Stir well, then add 5 tablesp sugar and a little salt. Cook about 5 minutes, and then add 3 or 4 well-beaten eggs and 1 teasp butter
Cook this with the app: pantry check, scaling, and the assistant.