Americansidepescatariannut-freesoy-freefish-free
Corn Pudding
From Mary Jane's cook book, 1916
Serves 1
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
353Calories
18 gProtein
35 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories353 kcal
Protein18 g
Carbohydrates35 g
Fiber2.8 g
Sugars20 g
Total Fat15 g
Saturated Fat6.3 g
Monounsaturated Fat3.8 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol215 mg
Sodium187 mg
Potassium758 mg
Calcium343 mg
Iron1.9 mg
Magnesium64 mg
Phosphorus434 mg
Zinc2.3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D3.3 mcg
Vitamin C0 mg
Vitamin A158 mcg
Vitamin E0.8 mg
Vitamin K2 mcg
Vitamin B60.4 mg
Vitamin B121.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.5 mg
Folate40 mcg
Choline193 mg
Caffeine0 mg
Water333 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 127. The excerpt below is the record exactly as published.
CORN PUDDING. Corn, 1 can. Egg, 1. Soda crackers, 4. Salt and pepper. Milk, 1 cup. Butter.
Cook this with the app: pantry check, scaling, and the assistant.