Corn Pudding
From The Williamston cook book, 1950
Presented as published in 1950. 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
348Calories
12 gProtein
38 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories348 kcal
Protein12 g
Carbohydrates38 g
Fiber2.4 g
Sugars19 g
Total Fat16 g
Saturated Fat10 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium2426 mg
Potassium624 mg
Calcium305 mg
Iron1.3 mg
Magnesium59 mg
Phosphorus339 mg
Zinc1.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.4 mg
Vitamin K1.7 mcg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.9 mg
Folate25 mcg
Choline43 mg
Caffeine0 mg
Water296 g
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 48. The excerpt below is the record exactly as published.
CORN PUDDING 1 can corn 144 tbsp. butter or substitute 2 tbsp. flour 1 cup milk tsp salt 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.