Cornstarch Pudding
From The Pennsylvania German cook book, 1902
Presented as published in 1902. 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
797Calories
45 gProtein
62 gCarbs
41 gFat
Full nutrition (34 nutrients)
Calories797 kcal
Protein45 g
Carbohydrates62 g
Fiber0.2 g
Sugars47 g
Total Fat41 g
Saturated Fat21 g
Monounsaturated Fat10 g
Polyunsaturated Fat3 g
Omega-30.2 g
Cholesterol489 mg
Sodium514 mg
Potassium1601 mg
Calcium1255 mg
Iron1.8 mg
Magnesium129 mg
Phosphorus1185 mg
Zinc5.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D11 mcg
Vitamin C0 mg
Vitamin A472 mcg
Vitamin E1.5 mg
Vitamin K0.3 mcg
Vitamin B60.8 mg
Vitamin B126.2 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.8 mg
Niacin (B3)1.1 mg
Folate47 mcg
Choline468 mg
Caffeine0 mg
Water936 g
As published
This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 19. The excerpt below is the record exactly as published.
CORNSTARCH PUDDING. Two eggs, one quart milk, sweeten, beat the eggs, two tablespoons cornstarch
Cook this with the app: pantry check, scaling, and the assistant.