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Corn Pudding
From The new home cook book, 1896
Serves 5
Presented as published in 1896. 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
272Calories
10 gProtein
42 gCarbs
7 gFat
Full nutrition (31 nutrients)
Calories272 kcal
Protein10 g
Carbohydrates42 g
Fiber5.8 g
Sugars24 g
Total Fat7.1 g
Saturated Fat1.8 g
Monounsaturated Fat0.7 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol12 mg
Sodium37 mg
Potassium716 mg
Calcium122 mg
Iron1 mg
Magnesium74 mg
Phosphorus281 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0.9 mcg
Vitamin A31 mcg
Vitamin E0 mg
Vitamin B60.4 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4 mg
Folate1.7 mcg
Choline17 mg
Water278 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The new home cook book (1896), page 80. The excerpt below is the record exactly as published.
CORN PUDDING. Mrs. F. M. Cragin. One dozen ears of corn, one pint of milk, two eggs, salt, two teaspoons of sugar, two of flour
Cook this with the app: pantry check, scaling, and the assistant.