vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Corn Meal Pudding
From Royal Victoria cook book, 1900
Serves 2
Recipe by H. Carley.
Presented as published in 1900. 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
434Calories
23 gProtein
43 gCarbs
23 gFat
Full nutrition (34 nutrients)
Calories434 kcal
Protein23 g
Carbohydrates43 g
Fiber1.5 g
Sugars13 g
Total Fat23 g
Saturated Fat7.7 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.5 g
Omega-30.1 g
Cholesterol417 mg
Sodium238 mg
Potassium561 mg
Calcium358 mg
Iron2.2 mg
Magnesium54 mg
Phosphorus484 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A242 mcg
Vitamin E1.2 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.7 mg
Folate59 mcg
Choline341 mg
Caffeine0 mg
Water296 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Royal Victoria cook book (1900) by Ont.). Woman's Auxiliary Royal Victoria Hospital (Barrie, page 32. The excerpt below is the record exactly as published.
CORN MEAL PUDDING.—One pint milk, ? cup corn meal. Let boil until smooth, then mix 4 beaten eggs, whites and yolks separately, 1 tablespoon butter, a little salt
Cook this with the app: pantry check, scaling, and the assistant.