Corn Pudding

Name: Corn Pudding
Ingredients: 1 can corn; 2 tablespoons melted butter; 2 eggs; 2 tablespoons flour; 1 teaspoon salt; 1% cups scalded milk

From Quaker recipes, 1954

Recipe by Miss IDA E. MILLIs, Guilford College

Presented as published in 1954. 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

478Calories

17 gProtein

28 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories478 kcal

Protein17 g

Carbohydrates28 g

Fiber2.4 g

Sugars7.8 g

Total Fat33 g

Saturated Fat17 g

Monounsaturated Fat10 g

Polyunsaturated Fat2.7 g

Omega-30.1 g

Cholesterol430 mg

Sodium2478 mg

Potassium403 mg

Calcium68 mg

Iron3 mg

Magnesium43 mg

Phosphorus297 mg

Zinc2 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A344 mcg

Vitamin E1.7 mg

Vitamin K2.2 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.7 mg

Niacin (B3)2.7 mg

Folate73 mcg

Choline299 mg

Caffeine0 mg

Water162 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 17. The excerpt below is the record exactly as published.

CORN PUDDING 1 can corn 2 tablespoons melted butter 2 eggs 2 tablespoons flour 1 teaspoon salt 1% cups scalded milk

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