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Corn Pudding
From How we cook in Tennessee .., 1906
Serves 8
Recipe attributed to Mrs. Sam Lancaster.
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
166Calories
7 gProtein
23 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories166 kcal
Protein7.4 g
Carbohydrates23 g
Fiber3.6 g
Sugars12 g
Total Fat6.2 g
Saturated Fat0.8 g
Monounsaturated Fat0.9 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol97 mg
Sodium36 mg
Potassium391 mg
Calcium15 mg
Iron1 mg
Magnesium42 mg
Phosphorus163 mg
Zinc1.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A40 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.4 mg
Folate12 mcg
Choline74 mg
Caffeine0 mg
Water140 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 58. The excerpt below is the record exactly as published.
Corn Pudding. — Twelve ears of corn grated, add whites and yolks of four eggs beaten separately, one teaspoon sugar, the same of flour mixed up in a tablespoon of butter, a little salt, one pint of sweet milk
Cook this with the app: pantry check, scaling, and the assistant.