Granulated Corn Starch Pudding
From The Germantown D. A. R. cook book, 1907
Grated chocolate can be added for a chocolate pudding.
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
860Calories
51 gProtein
61 gCarbs
45 gFat
Full nutrition (34 nutrients)
Calories860 kcal
Protein51 g
Carbohydrates61 g
Fiber0.1 g
Sugars47 g
Total Fat45 g
Saturated Fat23 g
Monounsaturated Fat12 g
Polyunsaturated Fat3.9 g
Omega-30.2 g
Cholesterol675 mg
Sodium585 mg
Potassium1670 mg
Calcium1283 mg
Iron2.7 mg
Magnesium134 mg
Phosphorus1284 mg
Zinc6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D12 mcg
Vitamin C0 mg
Vitamin A552 mcg
Vitamin E2.1 mg
Vitamin K0.5 mcg
Vitamin B60.8 mg
Vitamin B126.6 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)2 mg
Niacin (B3)1.1 mg
Folate71 mcg
Choline615 mg
Caffeine0 mg
Water974 g
As published
This recipe was extracted from The Germantown D. A. R. cook book (1907) by Daughters of the American Revolution. Pennsylvania. Germantown chapter, page 6. The excerpt below is the record exactly as published.
GRANULATED CORN STARCH PUDDING One quart of milk, whites of three eggs, two tablespoonsful corn starch. The secret of granulat- ing consists in the mixing, viz.: Beat the whites to a stiff froth, then add to it the starch previously dis- solved in a little of the cold milk, stir this in the scalding milk and let it boil two or three minutes. Add a little salt.
Cook this with the app: pantry check, scaling, and the assistant.