Corn Pudding

Name: Corn Pudding
Ingredients: 2 c. corn; i tbsp. sugar; 2 egg yolks; i tbsp. butter; i tbsp. flour; i c. milk; \ tsp. salt; | tsp. pepper; 2 egg whites

From A laboratory manual of foods and cookery, 1916

Presented as published in 1916. 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

924Calories

39 gProtein

128 gCarbs

39 gFat

Full nutrition (34 nutrients)

Calories924 kcal

Protein39 g

Carbohydrates128 g

Fiber16 g

Sugars72 g

Total Fat39 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol61 mg

Sodium1261 mg

Potassium1935 mg

Calcium311 mg

Iron3.1 mg

Magnesium201 mg

Phosphorus751 mg

Zinc4.7 mg

Copper0.4 mg

Manganese1.4 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E2 mg

Vitamin K0.9 mcg

Vitamin B61.1 mg

Vitamin B121.3 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)1.7 mg

Niacin (B3)11 mg

Folate13 mcg

Choline43 mg

Caffeine0 mg

Water811 g

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 31. The excerpt below is the record exactly as published.

Corn Pudding Ingredients : 2 c. corn i tbsp. sugar 2 egg yolks i tbsp. butter i tbsp. flour i c. milk \ tsp. salt | tsp. pepper 2 egg whites

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