Cornstarch Pudding
From A handbook of home economics, 1912
Chocolate may be melted over hot water and added when the cornstarch begins to thicken.
Presented as published in 1912. 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
1123Calories
32 gProtein
179 gCarbs
32 gFat
Full nutrition (34 nutrients)
Calories1123 kcal
Protein32 g
Carbohydrates179 g
Fiber0.3 g
Sugars148 g
Total Fat32 g
Saturated Fat18 g
Monounsaturated Fat6.7 g
Polyunsaturated Fat1.1 g
Omega-30.1 g
Cholesterol117 mg
Sodium375 mg
Potassium1472 mg
Calcium1201 mg
Iron0.2 mg
Magnesium118 mg
Phosphorus989 mg
Zinc4.1 mg
Copper0 mg
Manganese0 mg
Vitamin D9.4 mcg
Vitamin C0 mg
Vitamin A312 mcg
Vitamin E0.5 mg
Vitamin K0 mcg
Vitamin B60.6 mg
Vitamin B125.3 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.3 mg
Niacin (B3)1 mg
Folate0 mcg
Choline174 mg
Caffeine0 mg
Water864 g
As published
This recipe was extracted from A handbook of home economics (1912) by Etta Proctor Flagg, page 5. The excerpt below is the record exactly as published.
Cornstarch Pudding 1 pt. milk. 1 sq. chocolate. 1 tsp. vanilla. 1 spk. salt. 4 tbsp. cornstarch. J^ c. sugar
Cook this with the app: pantry check, scaling, and the assistant.