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Corn Pudding
From The household cook book, 1902
Serves 7
Presented as published in 1902. 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
13 gProtein
37 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories290 kcal
Protein13 g
Carbohydrates37 g
Fiber4.2 g
Sugars25 g
Total Fat10 g
Saturated Fat3.5 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol123 mg
Sodium94 mg
Potassium655 mg
Calcium188 mg
Iron1.2 mg
Magnesium64 mg
Phosphorus327 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.9 mcg
Vitamin C0 mg
Vitamin A90 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.4 mg
Vitamin B121 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.9 mg
Folate13 mcg
Choline109 mg
Caffeine0 mg
Water282 g
Estimated from matched ingredients across 7 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 250. The excerpt below is the record exactly as published.
CORN PUDDING. 12 ears of corn. 4 eggs, thoroughly beaten. 1 quart of milk. 3 taljlespoons of sugar. Salt and pepper to taste
Cook this with the app: pantry check, scaling, and the assistant.