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Corn Pudding
From Around-the-world cook book, 1913
Serves 5
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
No method was recorded for this recipe.
Nutrition per serving
274Calories
10 gProtein
33 gCarbs
12 gFat
Full nutrition (34 nutrients)
Calories274 kcal
Protein10 g
Carbohydrates33 g
Fiber4.4 g
Sugars19 g
Total Fat12 g
Saturated Fat5.2 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat0.7 g
Omega-30 g
Cholesterol98 mg
Sodium2007 mg
Potassium554 mg
Calcium157 mg
Iron1.5 mg
Magnesium57 mg
Phosphorus248 mg
Zinc1.5 mg
Copper0.2 mg
Manganese0.9 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A101 mcg
Vitamin E0.4 mg
Vitamin K8.6 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.4 mg
Folate13 mcg
Choline78 mg
Caffeine0 mg
Water208 g
Estimated from matched ingredients across 5 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.