Americanside

Corn Pudding

Name: Corn Pudding
Cuisine: American
Ingredients: Score down the centre of the grains of twelve ears of corn; half a pint of milk; six tablespoonfuls of flour; a teaspoonful of salt; a saltspoonful of pepper; the yolks of three eggs

From My best 250 recipes, 1907

Presented as published in 1907. 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

1611Calories

68 gProtein

241 gCarbs

43 gFat

Full nutrition (34 nutrients)

Calories1611 kcal

Protein68 g

Carbohydrates241 g

Fiber35 g

Sugars101 g

Total Fat43 g

Saturated Fat9.6 g

Monounsaturated Fat7.4 g

Polyunsaturated Fat3.4 g

Omega-30.1 g

Cholesterol587 mg

Sodium2645 mg

Potassium3813 mg

Calcium513 mg

Iron12 mg

Magnesium412 mg

Phosphorus1539 mg

Zinc10 mg

Copper1.2 mg

Manganese5.9 mg

Vitamin D5.3 mcg

Vitamin C0 mg

Vitamin A325 mcg

Vitamin E2 mg

Vitamin K41 mcg

Vitamin B62.3 mg

Vitamin B122.7 mcg

Thiamin (B1)1.6 mg

Riboflavin (B2)2.9 mg

Niacin (B3)23 mg

Folate150 mcg

Choline487 mg

Caffeine0 mg

Water1299 g

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 28. The excerpt below is the record exactly as published.

CORN PUDDING Score down the centre of the grains of twelve ears of corn, press out the pulp; add half a pint of milk in which you have moistened six table- spoonfuls of flour; add a teaspoonful of salt, a saltspoonful of pepper, the yolks of three eggs

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