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Dessert

Corn Starch Pudding

A sweet pudding made from milk, corn starch, sugar, and vanilla, served with cream and maple sugar.

From an old cookbook · modernised transcription
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] · From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Corn and sugar are a kitchen classic. They rank in the top 21% of all ingredient pairs, and cooks put them together in 7,168 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Corn Starch Pudding

Ingredients

Directions

Make the pudding

  1. Dissolve the corn starch in a little milk.

  2. Stir in the sugar.

  3. Add the remainder of the milk, a pinch of salt, and bring to a boil.

  4. Stir in the corn starch.

  5. Boil until the mixture thickens.

  6. Remove from the stove.

Mold and serve

  1. Flavor with Royce's vanilla and pour into wet molds.

  2. Serve with cream and maple sugar.

Nutrition, whole recipe (rough)

504Calories
13 gProtein
1 gFat
108 gCarbs
What these numbers assume: 3 portions
IngredientPortion assumedkcal
Flour1 cup (125g) all-purpose455
Sugar1 tbsp (12.5g) granulated49
Salt1 tsp (6g)0

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

By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [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. Corn + sugartop 21% of all pairs
    Smell alikelow
    Cooked together7,168 recipes

    Shared aroma: 2-nonenal (fatty, green).

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

What each ingredient does

Corn starch
Thickens the milk into a set pudding as its granules swell and gel when heated.
Sugar
Adds sweetness and softens the texture of the set pudding.
Milk (in the method)
Forms the liquid base that the corn starch thickens into the pudding.

The step that matters

Stir in the corn starch. Corn starch must be fully dispersed in cold liquid first, or it clumps when added to hot milk. It only thickens once the mixture reaches a boil, so the pudding must be boiled until it visibly thickens.

“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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