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Corn Pudding
From The New century cook book, 1899
Serves 6
Recipe by Harriet J. Hagans.
Presented as published in 1899. 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
298Calories
12 gProtein
36 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories298 kcal
Protein12 g
Carbohydrates36 g
Fiber5 g
Sugars21 g
Total Fat12 g
Saturated Fat4.6 g
Monounsaturated Fat2.5 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol112 mg
Sodium67 mg
Potassium638 mg
Calcium118 mg
Iron1.3 mg
Magnesium65 mg
Phosphorus285 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A97 mcg
Vitamin E0.4 mg
Vitamin K1 mcg
Vitamin B60.4 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)3.3 mg
Folate13 mcg
Choline89 mg
Caffeine0 mg
Water252 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The New century cook book (1899), page 133. The excerpt below is the record exactly as published.
Corn Pudding. One dozen ears of corn grated, two cups of milk, a table- spoonful of sugar, one teaspoonful of pepper, salt to taste, two tablespoon! uls of melted butter, three eggs beaten separately, two teaspoonfuls of flour
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