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Corn Souffle
From Boston Cooking-School cook book, 1896
Serves 2
Presented as published in 1896. 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
450Calories
20 gProtein
60 gCarbs
20 gFat
Full nutrition (34 nutrients)
Calories450 kcal
Protein20 g
Carbohydrates60 g
Fiber7.9 g
Sugars30 g
Total Fat20 g
Saturated Fat3.8 g
Monounsaturated Fat2.7 g
Polyunsaturated Fat1.1 g
Omega-30 g
Cholesterol216 mg
Sodium1576 mg
Potassium1038 mg
Calcium183 mg
Iron2.6 mg
Magnesium107 mg
Phosphorus478 mg
Zinc3 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A119 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.7 mg
Vitamin B121.1 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)5.9 mg
Folate36 mcg
Choline169 mg
Caffeine0 mg
Water409 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 192. The excerpt below is the record exactly as published.
CORN SOUFFLE 2 cups fresh grated or canned corn 1 cup milk 1 tablespoon butter 114 teaspoons salt 2 tablespoons flour Few grains pepper 2 eggs
Cook this with the app: pantry check, scaling, and the assistant.