Corn Meal Pudding

Name: Corn Meal Pudding
Ingredients: one pint sweet milk; four tablespoons corn meal; one pint of milk; one-half cup molasses; half teaspoon of salt; half teaspoon of cinnamon; two well beaten eggs; one-half cup sugar

From The Pennsylvania German cook book, 1902

Presented as published in 1902. 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

1453Calories

31 gProtein

280 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories1453 kcal

Protein31 g

Carbohydrates280 g

Fiber1.6 g

Sugars250 g

Total Fat26 g

Saturated Fat12 g

Monounsaturated Fat7.2 g

Polyunsaturated Fat2.8 g

Omega-30.1 g

Cholesterol430 mg

Sodium1581 mg

Potassium3349 mg

Calcium998 mg

Iron10 mg

Magnesium484 mg

Phosphorus781 mg

Zinc4.1 mg

Copper0.9 mg

Manganese2.6 mg

Vitamin D6.7 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E1.3 mg

Vitamin K0.3 mcg

Vitamin B61.6 mg

Vitamin B123.5 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.2 mg

Niacin (B3)2.5 mg

Folate59 mcg

Choline406 mg

Caffeine0 mg

Water546 g

As published

This recipe was extracted from The Pennsylvania German cook book (1902) by Keller, J. A. Mrs, page 13. The excerpt below is the record exactly as published.

CORN MEAL PUDDING. B(dl one pint sweet milk, stir in four tablespoons corn meal, cook ten minutes let cool, then add one pint of milk, one- half cup molasses, half teaspoon of each, salt and cinnamon, two well beaten eggs, one-half cup sugar

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