vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Corn Porridge
From The household (of the Detroit free press), 1886
Serves 3
Serve hot with additional butter.
Presented as published in 1886. 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
379Calories
17 gProtein
47 gCarbs
14 gFat
Full nutrition (31 nutrients)
Calories379 kcal
Protein17 g
Carbohydrates47 g
Fiber5.3 g
Sugars32 g
Total Fat14 g
Saturated Fat6 g
Monounsaturated Fat2.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol39 mg
Sodium123 mg
Potassium1003 mg
Calcium401 mg
Iron0.8 mg
Magnesium95 mg
Phosphorus492 mg
Zinc2.6 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D3.1 mcg
Vitamin A104 mcg
Vitamin E0.2 mg
Vitamin B60.5 mg
Vitamin B121.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.8 mg
Folate0 mcg
Choline58 mg
Water461 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 347. The excerpt below is the record exactly as published.
CORN PORRIDGE. Take young corn and cut the grain from the cob. Measure it, and to each heaping pint of corn allow nearly a quart of milk. Put the corn and milk into a pot, stir them well together, and boil till the corn is perfectly soft. Then add some bits of fresh butter dredged with flour, and let it boil five minutes longer. Stir in at the last, some beaten yolks of egg, and in three minutes remove it from the fire. Take up the porridge, send it to the table hot, and stir some fresh butter into it. Add sugar and nutmeg if liked
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.