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Blue Grass Corn Pudding

Name: Blue Grass Corn Pudding
Yield: 2 servings
Ingredients: 8 ears of corn; 1 tablespoon of butter; 1 teacup of milk; 1 teaspoon of flour; Salt and pepper to taste; 3 eggs

From The Blue grass cook book, 1904

Serves 2

Presented as published in 1904. 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

416Calories

15 gProtein

65 gCarbs

16 gFat

Full nutrition (31 nutrients)

Calories416 kcal

Protein15 g

Carbohydrates65 g

Fiber9.7 g

Sugars35 g

Total Fat16 g

Saturated Fat2.3 g

Monounsaturated Fat0.8 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol30 mg

Sodium47 mg

Potassium1134 mg

Calcium154 mg

Iron1.6 mg

Magnesium118 mg

Phosphorus428 mg

Zinc2.7 mg

Copper0.2 mg

Manganese0.8 mg

Vitamin D1.2 mcg

Vitamin A39 mcg

Vitamin E0.1 mg

Vitamin B60.7 mg

Vitamin B120.7 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.7 mg

Niacin (B3)6.6 mg

Folate2.1 mcg

Choline22 mg

Water429 g

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 39. The excerpt below is the record exactly as published.

BLUE GRASS CORN PUDDING 8 ears of corn, 1 tablespoon of butter, 1 teacup of milk, 1 teaspoon of flour, Salt and pepper to taste, 3 eggs

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