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Corn Pudding
From Scientific cooking with scientific methods, 1911
Serves 3
— Miss Farmer.
Presented as published in 1911. 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
306Calories
9 gProtein
51 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories306 kcal
Protein8.7 g
Carbohydrates51 g
Fiber0.8 g
Sugars47 g
Total Fat12 g
Saturated Fat4.6 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol40 mg
Sodium881 mg
Potassium433 mg
Calcium332 mg
Iron0.4 mg
Magnesium40 mg
Phosphorus268 mg
Zinc1.2 mg
Copper0 mg
Manganese0.1 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B121.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.4 mg
Folate2 mcg
Choline45 mg
Caffeine0 mg
Water216 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 104. The excerpt below is the record exactly as published.
Corn Pudding. 2 cups powdered popcorn. y_> cup brown sugar. 3 cups milk. 1 tablespoon butter. 3 eggs, slightly beaten. 1 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.