Corn Souffle

Name: Corn Souffle
Ingredients: One can corn (chopped fine); one pint milk (scant); two eggs; salt to taste; one-half teaspoon yeast powder; one tablespoon of flour

From Choice recipes, 1900

Presented as published in 1900. 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

411Calories

20 gProtein

44 gCarbs

17 gFat

Full nutrition (34 nutrients)

Calories411 kcal

Protein20 g

Carbohydrates44 g

Fiber2.8 g

Sugars31 g

Total Fat17 g

Saturated Fat9.1 g

Monounsaturated Fat3.4 g

Polyunsaturated Fat0.5 g

Omega-30.1 g

Cholesterol58 mg

Sodium186 mg

Potassium994 mg

Calcium602 mg

Iron0.9 mg

Magnesium87 mg

Phosphorus586 mg

Zinc2.8 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D4.7 mcg

Vitamin C0 mg

Vitamin A156 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.5 mg

Vitamin B122.6 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.9 mg

Niacin (B3)3.3 mg

Folate49 mcg

Choline87 mg

Caffeine0 mg

Water510 g

As published

This recipe was extracted from Choice recipes (1900), page 7. The excerpt below is the record exactly as published.

CORN SOUFFLE— Mrs. A. L. House One can corn (chopped fine), one pint milk (scant), two eggs, salt to taste, one-half teaspoon yeast powder, one tablespoon of flour

Cook this with the app: pantry check, scaling, and the assistant.