Hokey-Pokey

Name: Hokey-Pokey
Ingredients: two ounces of cornstarch; one gallon of milk; one and three-fourth pounds of sugar; two ounces of vanilla; one can condensed milk; whites of three eggs

From Perfection in baking, 1895

Presented as published in 1895. 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

5775Calories

128 gProtein

1030 gCarbs

127 gFat

Full nutrition (34 nutrients)

Calories5775 kcal

Protein128 g

Carbohydrates1030 g

Fiber0.5 g

Sugars987 g

Total Fat127 g

Saturated Fat73 g

Monounsaturated Fat27 g

Polyunsaturated Fat4.2 g

Omega-30.5 g

Cholesterol468 mg

Sodium1500 mg

Potassium5950 mg

Calcium4811 mg

Iron0.7 mg

Magnesium475 mg

Phosphorus3949 mg

Zinc17 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D37 mcg

Vitamin C0 mg

Vitamin A1248 mcg

Vitamin E1.9 mg

Vitamin K0 mcg

Vitamin B62.4 mg

Vitamin B1221 mcg

Thiamin (B1)2.2 mg

Riboflavin (B2)5.4 mg

Niacin (B3)4.3 mg

Folate0 mcg

Choline694 mg

Caffeine0 mg

Water3470 g

As published

This recipe was extracted from Perfection in baking (1895) by Emil Braun, page 15. The excerpt below is the record exactly as published.

Hokey- Pokey. Dissolve two ounces of cornstarch in one gallon of milk; add one and three-fourth pounds of sugar; boil until it starts to thicken; take from the fire and add two ounces of vanilla, one can condensed milk, whites of three eggs

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