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Corn Pudding

Name: Corn Pudding
Yield: 4 servings
Cuisine: American
Ingredients: One tablespoon butter; 2 eggs; 1 pint milk; 1 pint corn (after cut from the cob); salt to taste; pepper to taste; (teaspoon sugar, if you like)

From The Henderson cook book, 1914

Serves 4

Presented as published in 1914. 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

251Calories

12 gProtein

31 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories251 kcal

Protein12 g

Carbohydrates31 g

Fiber4 g

Sugars19 g

Total Fat12 g

Saturated Fat3 g

Monounsaturated Fat1.8 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol115 mg

Sodium82 mg

Potassium605 mg

Calcium165 mg

Iron1.1 mg

Magnesium60 mg

Phosphorus296 mg

Zinc1.7 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D1.7 mcg

Vitamin C0 mg

Vitamin A79 mcg

Vitamin E0.3 mg

Vitamin K0.1 mcg

Vitamin B60.4 mg

Vitamin B120.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)2.7 mg

Folate12 mcg

Choline95 mg

Caffeine0 mg

Water258 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 18. The excerpt below is the record exactly as published.

CORN PUDDING. One tablespoon butter, 2 eggs, 1 pint milk, 1 pint corn (after cut from the cob), salt and pepper to taste, (tea- spoon sugar, if you like

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