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Corn Pudding
From The household cook book, 1902
Serves 4
Presented as published in 1902. 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
178Calories
9 gProtein
18 gCarbs
8 gFat
Full nutrition (34 nutrients)
Calories178 kcal
Protein9.4 g
Carbohydrates18 g
Fiber2 g
Sugars12 g
Total Fat7.6 g
Saturated Fat3 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol108 mg
Sodium82 mg
Potassium411 mg
Calcium164 mg
Iron0.8 mg
Magnesium39 mg
Phosphorus234 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.3 mg
Vitamin K0.1 mcg
Vitamin B60.2 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.4 mg
Folate12 mcg
Choline95 mg
Caffeine0 mg
Water192 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 175. The excerpt below is the record exactly as published.
corn, 2 cups of milk, 2 eggs, salt to taste
Cook this with the app: pantry check, scaling, and the assistant.