Corn Pudding

Name: Corn Pudding
Ingredients: 6 No. 2 cans corn; 12 eggs, beaten slightly; 6 tablespoons sugar; 3 quarts stale bread crumbs; Y cup butter; 3 quarts milk; 1 teaspoon pepper

From Quaker recipes, 1954

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

7678Calories

286 gProtein

1233 gCarbs

260 gFat

Full nutrition (34 nutrients)

Calories7678 kcal

Protein286 g

Carbohydrates1233 g

Fiber73 g

Sugars341 g

Total Fat260 g

Saturated Fat70 g

Monounsaturated Fat33 g

Polyunsaturated Fat30 g

Omega-30.4 g

Cholesterol603 mg

Sodium10610 mg

Potassium8401 mg

Calcium5999 mg

Iron65 mg

Magnesium1066 mg

Phosphorus5569 mg

Zinc35 mg

Copper3.7 mg

Manganese13 mg

Vitamin D28 mcg

Vitamin C0 mg

Vitamin A936 mcg

Vitamin E2.5 mg

Vitamin K89 mcg

Vitamin B64.3 mg

Vitamin B1220 mcg

Thiamin (B1)15 mg

Riboflavin (B2)10 mg

Niacin (B3)99 mg

Folate1387 mcg

Choline710 mg

Caffeine0 mg

Water3161 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 63. The excerpt below is the record exactly as published.

CORN PUDDING 6 No. 2 cans corn 12 eggs, beaten slightly 6 tablespoons sugar 3 quarts stale bread crumbs 2 tablespoons salt Y cup butter 3 quarts milk 1 teaspoon pepper

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