gluten-freenut-freesoy-freefish-freeshellfish-free
Boiled Corn Meal Pudding
From Original White House Cookbook, 1887
Serves 5
Presented as published in 1887. 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
851Calories
4 gProtein
104 gCarbs
65 gFat
Full nutrition (34 nutrients)
Calories851 kcal
Protein3.9 g
Carbohydrates104 g
Fiber0.4 g
Sugars104 g
Total Fat65 g
Saturated Fat27 g
Monounsaturated Fat16 g
Polyunsaturated Fat1.7 g
Omega-30 g
Cholesterol94 mg
Sodium558 mg
Potassium2096 mg
Calcium402 mg
Iron6.4 mg
Magnesium334 mg
Phosphorus152 mg
Zinc0.9 mg
Copper0.7 mg
Manganese2.1 mg
Vitamin D0.9 mcg
Vitamin C0 mg
Vitamin A31 mcg
Vitamin E0.8 mg
Vitamin K1.9 mcg
Vitamin B61 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate0.9 mcg
Choline38 mg
Caffeine0 mg
Water121 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 253. The excerpt below is the record exactly as published.
BOILED COHN MEAL PUDDING. Warm a pint of molasses and a pint of milk, stir well together ; beat four eggs and stir gradually into molasses and milk ; add a cupful of beef suet chopped fine, or half a cupful of butter, and corn meal sufficient to make a thick batter ; add a teaspoonful of pulverized cinnamon, the same of nutmeg, a teaspoonful of soda, one of salt
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