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Baked Corn Pudding

Name: Baked Corn Pudding
Yield: 3 servings
Cuisine: American
Ingredients: Six ears corn — boiled; one cup milk; one tablespoon butter; one egg; one teaspoon sugar; salt to taste; pepper to taste

From The New century cook book, 1899

Serves 3

Serve as a vegetable. Mrs. H. Jillson

Presented as published in 1899. 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

268Calories

11 gProtein

40 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories268 kcal

Protein11 g

Carbohydrates40 g

Fiber7 g

Sugars20 g

Total Fat11 g

Saturated Fat2.1 g

Monounsaturated Fat1.2 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol82 mg

Sodium3290 mg

Potassium731 mg

Calcium150 mg

Iron1.9 mg

Magnesium78 mg

Phosphorus280 mg

Zinc1.8 mg

Copper0.2 mg

Manganese1.5 mg

Vitamin D1.1 mcg

Vitamin C0 mg

Vitamin A55 mcg

Vitamin E0.3 mg

Vitamin K14 mcg

Vitamin B60.4 mg

Vitamin B120.6 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)3.4 mg

Folate9.3 mcg

Choline64 mg

Caffeine0 mg

Water247 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The New century cook book (1899), page 130. The excerpt below is the record exactly as published.

Baked Corn Pudding. Six ears corn — boiled, one cup milk, one tablespoon butter, one egg, one teaspoon sugar, salt and pepper to taste

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