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Spiced Cornflour Pudding
From The encyclopædia of practical cookery, 1890
Serves 1
Presented as published in 1890. 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
413Calories
7 gProtein
64 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories413 kcal
Protein7.1 g
Carbohydrates64 g
Fiber5.5 g
Sugars3.9 g
Total Fat4.7 g
Saturated Fat1.4 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol6.7 mg
Sodium30 mg
Potassium482 mg
Calcium84 mg
Iron2.4 mg
Magnesium92 mg
Phosphorus289 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A18 mcg
Vitamin E0.3 mg
Vitamin K0.7 mcg
Vitamin B60.4 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.8 mg
Folate20 mcg
Choline33 mg
Caffeine0 mg
Water168 g
As published
This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 494. The excerpt below is the record exactly as published.
Spiced Cornflour Pudding. — Mix 2 table-spoonfuls of milk with 3 dessert-spoonfuls of Cornflour. Put 1 breakfast-cupful of milk (less the 2 table-spoonfuls) into a saucepan on the fire, add a few cloves, coriander-seeds, or cinnamon tied up in a muslin bag, and sufficient sugar to sweeten; boil up once, remove the bag, put in the Cornflour, and stir well on the side of the fire until the preparation is quite thick. Beat in 1 gill of port wine
Cook this with the app: pantry check, scaling, and the assistant.