vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Cornstarch Pudding No. 1
From Lowney's cook book, 1907
Serves 1
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
671Calories
32 gProtein
97 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories671 kcal
Protein32 g
Carbohydrates97 g
Fiber0.3 g
Sugars62 g
Total Fat16 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol58 mg
Sodium189 mg
Potassium740 mg
Calcium601 mg
Iron0.2 mg
Magnesium60 mg
Phosphorus497 mg
Zinc2.1 mg
Copper0 mg
Manganese0 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B122.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)1.3 mg
Niacin (B3)0.5 mg
Folate0 mcg
Choline87 mg
Caffeine0 mg
Water564 g
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 79. The excerpt below is the record exactly as published.
3 tablespoons sugar 4 tablespoons cornstarch 3 egg whites i teaspoon vanilla Mix cornstarch and sugar; scald milk, add to corn- starch, stir constantly, until it thickens ; cook one half hour, stirring occasionally. Add the beaten egg whites, beat well, flavor, and mold. Chill and serve. Cornstarch Pudding No. 2 Follow recipe for Cornstarch Pudding No. 1, substitut- ing three egg yolks for three egg whites. Fruit Cornstarch Pudding Add one cup of any kind of cooked fruit to Cornstarch Pudding No. 1 just before molding. Cocoanut Cornstarch Mold Add one cup of shredded cocoanut to Cornstarch Pud- ding No. 1, and serve with custard sauce. Pineapple Cornstarch Mold Add one can pineapple to Cornstarch Pudding No. 1, and serve with custard sauce. DESSERTS 201 Tapioca Cream 3 tablespoons pearl tapioca | cup sugar 2 cups milk
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