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Corn Meal Pudding - Mrs. W. L. Oge

Name: Corn Meal Pudding - Mrs. W. L. Oge
Yield: 6 servings
Ingredients: 1 qt. of new milk; 4 tablespoons of corn meal; % teaspoon of ground tiloves; 2 teaspoons of cinnamon; % cup of molasses; pinch salt; 2 eggs

From San Rafael cook book, 1906, 1906

Serves 6

Presented as published in 1906. 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

131Calories

3 gProtein

27 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories131 kcal

Protein2.6 g

Carbohydrates27 g

Fiber0.8 g

Sugars21 g

Total Fat1.8 g

Saturated Fat0.6 g

Monounsaturated Fat0.6 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol62 mg

Sodium35 mg

Potassium441 mg

Calcium76 mg

Iron1.8 mg

Magnesium72 mg

Phosphorus49 mg

Zinc0.4 mg

Copper0.2 mg

Manganese0.7 mg

Vitamin D0.3 mcg

Vitamin C0 mg

Vitamin A28 mcg

Vitamin E0.2 mg

Vitamin K0.6 mcg

Vitamin B60.2 mg

Vitamin B120.1 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.3 mg

Folate9.9 mcg

Choline53 mg

Caffeine0 mg

Water20 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 51. The excerpt below is the record exactly as published.

CORN MEAL PUDDING— Mrs. W. L. Oge. 1 qt. of new milk, 4 tablespoons of corn meal, % teaspoon of ground tiloves, 2 teaspoons of cinnamon, % cup of molasses, pinch salt, 2 eggs

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