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Canned Corn Pudding
From The Raleigh cook book, 1907
Presented as published in 1907. 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
845Calories
27 gProtein
103 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories845 kcal
Protein27 g
Carbohydrates103 g
Fiber16 g
Sugars52 g
Total Fat36 g
Saturated Fat6.8 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol29 mg
Sodium1.6 mg
Potassium1554 mg
Calcium8.1 mg
Iron2.7 mg
Magnesium169 mg
Phosphorus499 mg
Zinc3.7 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A92 mcg
Vitamin E3.2 mg
Vitamin K0.9 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.2 mg
Niacin (B3)11 mg
Folate4.6 mcg
Choline2.5 mg
Caffeine0 mg
Water553 g
As published
This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 7. The excerpt below is the record exactly as published.
Canned Corn Pudding.—To one pint corn add 3 egg-yolks, 3 tea- spoons melted butter, 1 heaping teaspoon flour, 1 teaspoon sugar, salt to season, 1 pint rich milk
Cook this with the app: pantry check, scaling, and the assistant.