Americanside

Baked Cream Corn

Name: Baked Cream Corn
Cuisine: American
Ingredients: 2 cups corn pulp; il/i cups milk; 2/3 cup light-colored zwieback crumbs; 2 eggs; 1 teaspoon salt; a sprinkle of celery salt

From Science of food & cookery, 1921

Presented as published in 1921. 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

1031Calories

47 gProtein

135 gCarbs

34 gFat

Full nutrition (34 nutrients)

Calories1031 kcal

Protein47 g

Carbohydrates135 g

Fiber0.7 g

Sugars18 g

Total Fat34 g

Saturated Fat12 g

Monounsaturated Fat12 g

Polyunsaturated Fat6.2 g

Omega-30.1 g

Cholesterol540 mg

Sodium3025 mg

Potassium1159 mg

Calcium656 mg

Iron8.8 mg

Magnesium139 mg

Phosphorus843 mg

Zinc5 mg

Copper0.5 mg

Manganese1.2 mg

Vitamin D5.5 mcg

Vitamin C1 mg

Vitamin A296 mcg

Vitamin E1.3 mg

Vitamin K0.3 mcg

Vitamin B60.5 mg

Vitamin B123.1 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.6 mg

Niacin (B3)8 mg

Folate186 mcg

Choline361 mg

Caffeine0 mg

Water407 g

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 95. The excerpt below is the record exactly as published.

BAKED CREAM CORN 2 cups corn pulp il/i cups milk 2/3 cup light-colored zwieback i teaspoon salt crumbs 2 eggs A sprinkle of celery salt

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