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Dessert

Corn Starch Pudding

A sweet pudding made with corn starch, eggs, milk, sugar, and butter.

From an old cookbook · modernised transcription
By Mansfield, W. H., & co., Putnam, Conn., pub. [from old catalog] · From a historical cookbook (Internet Archive) · 18 ingredients
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Why it works: Apple and apricot match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 777 recipes. Both carry gamma-undecalactone, which smells peach, sweet. The science ↓

Corn Starch Pudding

Ingredients

Directions

Prepare

  1. Bring one large pint of water to a boil.

  2. Beat the whites of three eggs into a froth, then add a little salt.

Make the pudding

  1. Mix three tablespoons of corn starch with a little water.

  2. Add the starch mixture to the boiling water.

  3. Add the beaten egg whites.

  4. Cook for a few minutes, beating steadily.

Finish the custard

  1. Combine yolks of three eggs, three-quarters of a cup of sugar, one cup of milk, one tablespoon of butter, vanilla, and a little flour for thickening.

  2. Boil the milk.

  3. Beat the rest and add.

  4. Be careful about flavoring extracts.

Nutrition, whole recipe (rough)

843Calories
28 gProtein
15 gFat
149 gCarbs

Counts 6 of 9 ingredients. The other 3 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 6 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Milk1 cup (244ml) whole149
Apple1 medium (182g)95
Egg1 large egg (50g)78
Sugar1 tbsp (12.5g) granulated49
Apricot1 medium (35g)17
Waternot in our table0
Puddingnot in our table0
Teanot in our table0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Mansfield, W. H., & co., Putnam, Conn., pub. [from old catalog]. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Apple + apricottop 2% of all pairs
    Smell alikestrong
    Cooked together777 recipes

    Shared aroma: gamma-undecalactone (peach, sweet).

  2. Corn + milktop 10% of all pairs
    Smell alikemoderate
    Cooked together6,955 recipes

    Shared aroma: hexanal (green, grassy).

  3. Milk + teatop 11% of all pairs
    Smell alikemoderate
    Cooked together738 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

  4. Corn + teatop 11% of all pairs
    Smell alikemoderate
    Cooked together89 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

  5. Milk + appletop 11% of all pairs
    Smell alikemoderate
    Cooked together4,104 recipes

    Shared aroma: 4-heptenal (creamy, biscuit).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Corn starch
Thickens the pudding as its granules swell and gelatinize in hot liquid.
Eggs
Whites set and lighten the pudding, while yolks enrich and help thicken the custard.
Milk
Adds richness, body and a mild dairy flavour to the custard.
Butter (in the method)
Adds fat for richness and a smoother mouthfeel.
Sugar
Sweetens the pudding and softens its set texture.

The step that matters

Cook the starch while beating steadily. Corn starch must be heated with constant stirring so granules swell evenly without lumps. It needs to reach a boil and cook fully to thicken properly and lose its raw starchy taste.

Swap the apple

How well each one fits the dish's main ingredients (corn, milk, sugar, flour, egg, tea, apricot):

  1. Vanillafits better
  2. Peachfits better
  3. Figfits better
  4. Applethe original

Fit is the average pairing score against corn, milk, sugar, flour, egg, tea, apricot. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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