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Corn Pudding
From The Pattern cook-book, 1890
Serves 6
Can also use canned corn, chopped fine.
Presented as published in 1890. 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
274Calories
12 gProtein
36 gCarbs
11 gFat
Full nutrition (34 nutrients)
Calories274 kcal
Protein12 g
Carbohydrates36 g
Fiber4.9 g
Sugars21 g
Total Fat11 g
Saturated Fat2.6 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol139 mg
Sodium467 mg
Potassium644 mg
Calcium121 mg
Iron1.4 mg
Magnesium65 mg
Phosphorus300 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.4 mg
Vitamin K0.3 mcg
Vitamin B60.4 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.3 mg
Folate16 mcg
Choline112 mg
Caffeine0 mg
Water258 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 116. The excerpt below is the record exactly as published.
CORN PUDDING. One dozen large ears of corn. Four eggs. One tea-spoonful of salt. One-quarter tea-spoonful of pepper. One pint of milk. One table-spoonful of butter. One table-spoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.