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Corn Pudding

Name: Corn Pudding
Yield: 3 servings
Ingredients: Six tablespoon fuls of Indian meal; two tablespoonfuls of castor sugar; one-half of a teaspoonful of finely-grated lemon rind; six eggs; two pints of milk

From Soyer's standard cookery, 1912

Serves 3

Presented as published in 1912. 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

450Calories

26 gProtein

28 gCarbs

26 gFat

Full nutrition (34 nutrients)

Calories450 kcal

Protein26 g

Carbohydrates28 g

Fiber4.1 g

Sugars25 g

Total Fat26 g

Saturated Fat9.7 g

Monounsaturated Fat7 g

Polyunsaturated Fat6.6 g

Omega-30.1 g

Cholesterol411 mg

Sodium270 mg

Potassium748 mg

Calcium494 mg

Iron2.6 mg

Magnesium110 mg

Phosphorus623 mg

Zinc3.3 mg

Copper0.3 mg

Manganese0.4 mg

Vitamin D5.1 mcg

Vitamin C0.5 mg

Vitamin A264 mcg

Vitamin E1.3 mg

Vitamin K0.9 mcg

Vitamin B60.4 mg

Vitamin B122.6 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.9 mg

Folate60 mcg

Choline364 mg

Caffeine0 mg

Water364 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 180. The excerpt below is the record exactly as published.

Corn Pudding. INGREDIENTS. — Six tablespoon fuls of Indian meal, two tablespoonfuls of castor sugar, one-half of a teaspoonful of finely-grated lemon rind, six eggs, two pints of milk

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