Com Pudding
From Royal baker and pastry cook, 1913
Serve hot with meat.
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
363Calories
22 gProtein
37 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories363 kcal
Protein22 g
Carbohydrates37 g
Fiber8.8 g
Sugars14 g
Total Fat16 g
Saturated Fat5.7 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat2.3 g
Omega-30.1 g
Cholesterol387 mg
Sodium1360 mg
Potassium891 mg
Calcium318 mg
Iron4.6 mg
Magnesium95 mg
Phosphorus436 mg
Zinc2.7 mg
Copper0.5 mg
Manganese3.4 mg
Vitamin D3.2 mcg
Vitamin C0 mg
Vitamin A206 mcg
Vitamin E1.4 mg
Vitamin K41 mcg
Vitamin B60.5 mg
Vitamin B121.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)2.1 mg
Folate51 mcg
Choline319 mg
Caffeine0 mg
Water267 g
As published
This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 75. The excerpt below is the record exactly as published.
Com Pudding. — To 1 can com chopped fine or 1 pint com pulp cut from the cob add 2 beaten eggs, V2 cup milk, V2 teaspoon salt, a speck of pepper
Cook this with the app: pantry check, scaling, and the assistant.