Americansidevegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Corn Pudding
From Around-the-world cook book, 1913
Serves 4
Presented as published in 1913. 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
302Calories
12 gProtein
31 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories302 kcal
Protein12 g
Carbohydrates31 g
Fiber4 g
Sugars18 g
Total Fat14 g
Saturated Fat6.4 g
Monounsaturated Fat3.3 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol122 mg
Sodium83 mg
Potassium608 mg
Calcium167 mg
Iron1.2 mg
Magnesium60 mg
Phosphorus300 mg
Zinc1.8 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A125 mcg
Vitamin E0.5 mg
Vitamin K0.5 mcg
Vitamin B60.4 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)2.9 mg
Folate15 mcg
Choline96 mg
Caffeine0 mg
Water259 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 43. The excerpt below is the record exactly as published.
CORN PUDDING Corn, 1 pint, Eggs, 2, 124 AROUND-THE-VVORLD COOK BOOK VEGETABLES Flour, 1 tablespoon, Melted butter, 2 tablespoons, Milk, 1 pint, Salt, sugar, pepper.
Cook this with the app: pantry check, scaling, and the assistant.