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Corn Pudding
From The Edwardsville cook book, 1906
Presented as published in 1906. 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
687Calories
26 gProtein
101 gCarbs
31 gFat
Full nutrition (34 nutrients)
Calories687 kcal
Protein26 g
Carbohydrates101 g
Fiber4.9 g
Sugars59 g
Total Fat31 g
Saturated Fat9.7 g
Monounsaturated Fat3.9 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol90 mg
Sodium582 mg
Potassium1077 mg
Calcium701 mg
Iron3 mg
Magnesium107 mg
Phosphorus659 mg
Zinc3.4 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D4.7 mcg
Vitamin C0 mg
Vitamin A156 mcg
Vitamin E0.3 mg
Vitamin K3.6 mcg
Vitamin B60.5 mg
Vitamin B122.8 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1 mg
Niacin (B3)5.7 mg
Folate58 mcg
Choline95 mg
Caffeine0 mg
Water515 g
As published
This recipe was extracted from The Edwardsville cook book (1906), page 30. The excerpt below is the record exactly as published.
CORN PUDDING. Mrs. Lou Cullens. 1 can corn. 1 pint milk. 2 eggs. 2 taDlespoons sugar. 1/2 cup bread crumbs. 1 tablespoon butter. Salt and pepper and bake one hour. SNOWDRIFT PUDDING. Miss Alice Fangenroth. 1 cup sugar. 3 tablespoons cornstarch. 2 cups water. Juice of 1 lemon. 3 eggs. Pinch of salt. Let water and sugar come to a boil ; add cornstarch, lemon and salt, and boil ten minutes. Beat the whites of eggs to a stiff froth and add the cooked ingredients by spoonful quanti- ties, beating all the time. Put into mould. Serve with boiled custard of the yolks of eggs poured around it. LEMON CREAM PUDDING. Miss Alice Fangenroth. 4 eggs. 2 tablespoons hot water. 2 tablespoons powdered sugar. Juice and grateu rind of 1 large 4 tablespoons sugar.
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