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Canned Corn Pudding
From A calendar of dinners, with 615 recipes, 1913
Serves 1
Presented as published in 1913. 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
324Calories
10 gProtein
23 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories324 kcal
Protein9.9 g
Carbohydrates23 g
Fiber2.4 g
Sugars9.6 g
Total Fat21 g
Saturated Fat1.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat1 g
Omega-30 g
Cholesterol186 mg
Sodium654 mg
Potassium317 mg
Calcium31 mg
Iron1.7 mg
Magnesium34 mg
Phosphorus183 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A80 mcg
Vitamin E0.5 mg
Vitamin K0.2 mcg
Vitamin B60.2 mg
Vitamin B120.4 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.2 mg
Folate36 mcg
Choline147 mg
Caffeine0 mg
Water119 g
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 105. The excerpt below is the record exactly as published.
Canned Corn Pudding Spinach and Egg Salad Strawberry Sherbet Coffee *Canned Corn Pudding—1 can corn, 1 cup hot milk, 14 teaspoon salt, % teaspoon sugar, 1 tablespoon Crisco, 1 tablespoon flour, and 1 egg
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