Cream Cornstarch Pudding

Name: Cream Cornstarch Pudding
Ingredients: Put 1 pt. of milk in a double boiler; Measure 4 even tablespoonfuls of cornstarch; add a half cup of sugar; add hastily the beaten whites of 4 eggs; a teaspoonful of vanilla

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

824Calories

25 gProtein

135 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories824 kcal

Protein25 g

Carbohydrates135 g

Fiber0.3 g

Sugars102 g

Total Fat19 g

Saturated Fat6.3 g

Monounsaturated Fat7.3 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol744 mg

Sodium289 mg

Potassium286 mg

Calcium114 mg

Iron3.7 mg

Magnesium26 mg

Phosphorus401 mg

Zinc2.6 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K0.6 mcg

Vitamin B60.3 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.2 mg

Folate94 mcg

Choline588 mg

Caffeine0 mg

Water158 g

As published

This recipe was extracted from 365 desserts (1900) by Harriet Schuyler Nelson, page 30. The excerpt below is the record exactly as published.

Cream Cornstarch Pudding. Put i pt. of milk in a double boiler. Measure 4 even tablespoonfuls of cornstarch. Moisten with a little cold milk ; add this to the hot milk ; add a half cup of sugar, stir and cook constantly for 5 minutes, then take from the fire ; add hastily the beaten whites of 4 eggs, a teaspoonful of vanilla

Cook this with the app: pantry check, scaling, and the assistant.