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Corn Pudding
From The Institute cook book, 1913
Serves 4
Presented as published in 1913. 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
150Calories
6 gProtein
23 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories150 kcal
Protein5.9 g
Carbohydrates23 g
Fiber3.6 g
Sugars12 g
Total Fat5 g
Saturated Fat0.4 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol50 mg
Sodium164 mg
Potassium374 mg
Calcium8.5 mg
Iron0.9 mg
Magnesium40 mg
Phosphorus139 mg
Zinc1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A20 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.5 mg
Folate7.4 mcg
Choline37 mg
Caffeine0 mg
Water130 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 65. The excerpt below is the record exactly as published.
CORN PUDDING 6 ears com 1/2 teaspoon sugar 1 cup hot milk Vi tablespoon butter 14 teaspoon salt V2 tablespoon flour 1 egg Prepare the corn as for cooking off the cob. Melt the butter; mix well with the flour; add the milk gradually, then the season- ing and corn, and last of all the beaten egg. Pour into a buttered baking dish and bake in a moderate oven for half an hour. STEWED MUSHROOMS 1 pint mushrooms Salt and pepper 1 tablespoon butter
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