vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Corn Meal Pudding
From Dora's cook book, 1888
Serves 3
Presented as published in 1888. 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
405Calories
15 gProtein
57 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories405 kcal
Protein15 g
Carbohydrates57 g
Fiber0.2 g
Sugars57 g
Total Fat14 g
Saturated Fat7.1 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat1 g
Omega-30.1 g
Cholesterol163 mg
Sodium192 mg
Potassium1347 mg
Calcium536 mg
Iron3.2 mg
Magnesium177 mg
Phosphorus412 mg
Zinc2 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin D3.8 mcg
Vitamin C0.3 mg
Vitamin A158 mcg
Vitamin E0.5 mg
Vitamin K0.1 mcg
Vitamin B60.6 mg
Vitamin B122.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.9 mg
Folate16 mcg
Choline163 mg
Caffeine0 mg
Water324 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Dora's cook book (1888) by Dora E. Fairfield, page 44. The excerpt below is the record exactly as published.
CORN MEAL PUDDING. Scald one cup of meal in a quart of milk; when cool, add two eggs, one-half cup of molasses, one teaspoon of allspice, one quart of milk, a pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.