Cornstarch Pudding
From 365 desserts, 1900
Presented as published in 1900. 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
1070Calories
43 gProtein
114 gCarbs
49 gFat
Full nutrition (34 nutrients)
Calories1070 kcal
Protein43 g
Carbohydrates114 g
Fiber0.3 g
Sugars80 g
Total Fat49 g
Saturated Fat25 g
Monounsaturated Fat15 g
Polyunsaturated Fat3.9 g
Omega-30.1 g
Cholesterol851 mg
Sodium407 mg
Potassium1538 mg
Calcium1288 mg
Iron2 mg
Magnesium120 mg
Phosphorus1254 mg
Zinc5.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D13 mcg
Vitamin C0 mg
Vitamin A571 mcg
Vitamin E2.2 mg
Vitamin K0.5 mcg
Vitamin B60.8 mg
Vitamin B126.6 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.7 mg
Niacin (B3)1 mg
Folate99 mcg
Choline731 mg
Caffeine0 mg
Water897 g
As published
This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 4. The excerpt below is the record exactly as published.
Cornstarch Pudding. Boil 1 quart of milk, then beat the yolks of 4 eggs with 4 tablespoon fuls of cornstarch and a little milk ; flavor to taste, turn into a pudding-dish and bake; beat the whites of 4 eggs to a stiff froth, add 4 tablespoon fuls powdered sugar
Cook this with the app: pantry check, scaling, and the assistant.