Cornstarch Pudding
From Principles of cooking, 1914
Ensure to cook the cornstarch first before adding eggs to avoid cooking them in flakes.
Presented as published in 1914. 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
926Calories
37 gProtein
118 gCarbs
33 gFat
Full nutrition (34 nutrients)
Calories926 kcal
Protein37 g
Carbohydrates118 g
Fiber0.3 g
Sugars86 g
Total Fat33 g
Saturated Fat17 g
Monounsaturated Fat8.7 g
Polyunsaturated Fat2.7 g
Omega-30.1 g
Cholesterol460 mg
Sodium424 mg
Potassium1243 mg
Calcium957 mg
Iron2 mg
Magnesium101 mg
Phosphorus941 mg
Zinc4.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D9 mcg
Vitamin C0 mg
Vitamin A394 mcg
Vitamin E1.4 mg
Vitamin K0.3 mcg
Vitamin B60.6 mg
Vitamin B124.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.5 mg
Niacin (B3)0.9 mg
Folate47 mcg
Choline424 mg
Caffeine0 mg
Water726 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 35. The excerpt below is the record exactly as published.
Cornstarch Pudding. — Mix four tablespoons of corn- starch with four tablespoons of sugar, add three cups of milk, and cook until it thickens, stirring constantly to _ prevent lumping. Beat the yolks of two eggs until smooth, add a few tablespoons of the cooked mixture to - the egg to apply the heat to it slowly, and mix thoroughly so that the egg will not be cooked in flakes, then add the remainder of the milk and cook one minute. Remove from the stove and add one teaspoon of vanilla
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