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Corn Pudding
From The national course in home economics, 1917
Serves 2
Mrs. J. M. C.
Presented as published in 1917. 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
290Calories
17 gProtein
25 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories290 kcal
Protein17 g
Carbohydrates25 g
Fiber3.2 g
Sugars16 g
Total Fat13 g
Saturated Fat4.6 g
Monounsaturated Fat3.6 g
Polyunsaturated Fat1.6 g
Omega-30 g
Cholesterol294 mg
Sodium153 mg
Potassium594 mg
Calcium193 mg
Iron1.8 mg
Magnesium57 mg
Phosphorus370 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D2.7 mcg
Vitamin C0 mg
Vitamin A159 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.3 mg
Folate35 mcg
Choline242 mg
Caffeine0 mg
Water269 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 312. The excerpt below is the record exactly as published.
CORN PUDDING. Put thin slices of protose into a three-quart basin in layers, with six tablespoonfuls of finely sliced celery, salt, and a slight dredging of flour until one-half or two-thirds full. Cover well with water and bake from one-half hour to one hour. Then spread over it the following corn puddingy sprinkle lightly with fine crumbs and bake until a delicate brown over the top. Mrs, J. M. C. CORN PUDDING. Two cans of sweet corn rubbed through a colander, three well-beaten eggs, one cupful of milk
Cook this with the app: pantry check, scaling, and the assistant.