Corn Pudding

Name: Corn Pudding
Ingredients: 6 ears corn; 2 tablespoons butter; 2 eggs; 144 tablespoon flour; t%% tablespoon sugar; 1% cups milk; Salt and pepper

From The Wilson cook book, 1941

Presented as published in 1941. 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

818Calories

30 gProtein

127 gCarbs

44 gFat

Full nutrition (31 nutrients)

Calories818 kcal

Protein30 g

Carbohydrates127 g

Fiber15 g

Sugars74 g

Total Fat44 g

Saturated Fat6.8 g

Monounsaturated Fat2.5 g

Polyunsaturated Fat0.4 g

Omega-30 g

Cholesterol107 mg

Sodium142 mg

Potassium1992 mg

Calcium460 mg

Iron3 mg

Magnesium202 mg

Phosphorus840 mg

Zinc5 mg

Copper0.4 mg

Manganese1.2 mg

Vitamin D3.5 mcg

Vitamin A117 mcg

Vitamin E0.2 mg

Vitamin B61.1 mg

Vitamin B122 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)1.4 mg

Niacin (B3)11 mg

Folate19 mcg

Choline65 mg

Water809 g

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 11. The excerpt below is the record exactly as published.

Corn Pudding 6 ears corn 2 tablespoons butter 2 eggs 144 tablespoon flour t%% tablespoon sugar 1% cups milk Salt and pepper

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