Americanside

Corn and Salmon Pudding

Name: Corn and Salmon Pudding
Cuisine: American
Ingredients: Contents of 1 can of corn; 1 tbsp. melted butter; V2 tsp. salt; Ye tsp. pepper; one small can salmon; 1 tbsp. heavy cream or evaporated milk

From The Relief Societ Cookbook, 1930

Recipe by Alice Dreniun.

Presented as published in 1930. 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

182Calories

3 gProtein

15 gCarbs

13 gFat

Full nutrition (34 nutrients)

Calories182 kcal

Protein2.9 g

Carbohydrates15 g

Fiber2.5 g

Sugars7.4 g

Total Fat13 g

Saturated Fat6.8 g

Monounsaturated Fat3.2 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol29 mg

Sodium1168 mg

Potassium244 mg

Calcium5.9 mg

Iron0.4 mg

Magnesium27 mg

Phosphorus79 mg

Zinc0.6 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A92 mcg

Vitamin E0.3 mg

Vitamin K1.4 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.6 mg

Folate0.5 mcg

Choline2.6 mg

Caffeine0 mg

Water82 g

As published

This recipe was extracted from The Relief Societ Cookbook (1930) by Relief Society of the Fourth Ward of Rexburg, page 35. The excerpt below is the record exactly as published.

CORN AND SALMON PUDDING Mix in the following order — Contents of 1 can of corn, 1 tbsp. melted butter. V2 tsp. salt, Ye tsp. pepper, one small can salmon and 1 tbsp. heavy cream or evaporated milk

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