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Corn Pudding

Name: Corn Pudding
Yield: 5 servings
Cuisine: American
Ingredients: 1 doz. ears of corn.; 3 eggs.; 1 pt. of milk.; 2 tbls. butter.; 2 tbls. sugar.; 1/2 t-spoon salt.; Pinch of black pepper.

From Atlanta women's club cook book, 1921

Serves 5

Presented as published in 1921. 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

281Calories

10 gProtein

45 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories281 kcal

Protein9.9 g

Carbohydrates45 g

Fiber5.8 g

Sugars27 g

Total Fat11 g

Saturated Fat1.8 g

Monounsaturated Fat0.7 g

Polyunsaturated Fat0.1 g

Omega-30 g

Cholesterol24 mg

Sodium271 mg

Potassium716 mg

Calcium122 mg

Iron0.9 mg

Magnesium74 mg

Phosphorus281 mg

Zinc1.7 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0.9 mcg

Vitamin C0 mg

Vitamin A31 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.4 mg

Vitamin B120.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)3.9 mg

Folate0 mcg

Choline17 mg

Caffeine0 mg

Water279 g

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 83. The excerpt below is the record exactly as published.

1 doz. ears of corn. 3 eggs. 1 pt. of milk 2 tbls. butter. Cut corn off cob. then milk and corn. liquid is needed add a little water moderate oven for about 20 minutes CORN PUDDING. 2 tbls. sugar. 1/2 t-spoon salt. Pinch of black pepper.

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