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Corn Pudding for Breakfast

Name: Corn Pudding for Breakfast
Yield: 7 servings
Cuisine: American
Ingredients: Twelve large ears of corn, grated; one quart milk; three eggs, whites and yolks beaten; four tablespoonfuls of sugar; one tablespoonful of flour; a little salt

From Kirmess cook book, 1907

Serves 7

Presented as published in 1907. 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

291Calories

12 gProtein

40 gCarbs

9 gFat

Full nutrition (34 nutrients)

Calories291 kcal

Protein12 g

Carbohydrates40 g

Fiber4.2 g

Sugars27 g

Total Fat9.3 g

Saturated Fat3.3 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.6 g

Omega-30 g

Cholesterol96 mg

Sodium1469 mg

Potassium647 mg

Calcium186 mg

Iron1.1 mg

Magnesium64 mg

Phosphorus314 mg

Zinc1.8 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D1.8 mcg

Vitamin C0 mg

Vitamin A79 mcg

Vitamin E0.3 mg

Vitamin K0.1 mcg

Vitamin B60.4 mg

Vitamin B120.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)3 mg

Folate12 mcg

Choline88 mg

Caffeine0 mg

Water277 g

Estimated from matched ingredients across 7 servings.

As published

This recipe was extracted from Kirmess cook book (1907), page 142. The excerpt below is the record exactly as published.

CORN PUDDING FOR BREAKFAST. Mrs. W. S. Gould, New York, Twelve large ears of corn, grated, one quart milk, three eggs, whites and yolks beaten, four tablespoonfuls of sugar, one tablespoonful of flour, a little salt

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