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Corn Pudding
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 6
This pudding can be made from canned corn in winter.
Presented as published in 1901. 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
153Calories
10 gProtein
10 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories153 kcal
Protein9.5 g
Carbohydrates9.8 g
Fiber0 g
Sugars10 g
Total Fat12 g
Saturated Fat4.1 g
Monounsaturated Fat2.3 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol154 mg
Sodium110 mg
Potassium291 mg
Calcium219 mg
Iron0.6 mg
Magnesium23 mg
Phosphorus231 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A105 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.2 mg
Folate16 mcg
Choline127 mg
Caffeine0 mg
Water169 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 36. The excerpt below is the record exactly as published.
Corn Pudding. — Scrape or grate the corn from a dozen ears of tender green corn. Beat separately the whites and 3^olks of lour eggs. Mix the corn and yolks, and stir hard while adding two tablespoonfuls of butter. Then add one quart of .milk, a tablespoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.