Americanside

Corn Pudding

Name: Corn Pudding
Cuisine: American
Ingredients: one can of corn; one pint of milk; some melted butter; a little salt; three eggs

From Luncheons, breakfasts, simple dinners and carving, 1905

If cooked too long, it will whey.

Presented as published in 1905. 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

688Calories

38 gProtein

38 gCarbs

42 gFat

Full nutrition (34 nutrients)

Calories688 kcal

Protein38 g

Carbohydrates38 g

Fiber2.4 g

Sugars31 g

Total Fat42 g

Saturated Fat21 g

Monounsaturated Fat12 g

Polyunsaturated Fat3.8 g

Omega-30.2 g

Cholesterol645 mg

Sodium400 mg

Potassium1178 mg

Calcium687 mg

Iron3 mg

Magnesium102 mg

Phosphorus868 mg

Zinc4.6 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D7.7 mcg

Vitamin C0 mg

Vitamin A488 mcg

Vitamin E2.1 mg

Vitamin K1.4 mcg

Vitamin B60.7 mg

Vitamin B124 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.5 mg

Niacin (B3)2.2 mg

Folate71 mcg

Choline530 mg

Caffeine0 mg

Water626 g

As published

This recipe was extracted from Luncheons, breakfasts, simple dinners and carving (1905) by H. Myra Norton, page 19. The excerpt below is the record exactly as published.

Corn Pudding — Take one can of corn or a pint of green corn chopped fine. Add one pint of milk, some melted butter, a little salt, three eggs

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