Corn Souffle
From Our favorite recipes (Wilshire Ward LDS, 1957), 1957
Serves 6. It is just as good next day reheated.
Presented as published in 1957. 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
782Calories
37 gProtein
103 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories782 kcal
Protein37 g
Carbohydrates103 g
Fiber17 g
Sugars51 g
Total Fat24 g
Saturated Fat4.8 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol558 mg
Sodium219 mg
Potassium1848 mg
Calcium122 mg
Iron5.3 mg
Magnesium188 mg
Phosphorus794 mg
Zinc5.5 mg
Copper0.5 mg
Manganese1.4 mg
Vitamin D3 mcg
Vitamin C11 mg
Vitamin A240 mcg
Vitamin E1.6 mg
Vitamin K1.1 mcg
Vitamin B61.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.6 mg
Niacin (B3)9.8 mg
Folate99 mcg
Choline450 mg
Caffeine0 mg
Water729 g
As published
This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 60. The excerpt below is the record exactly as published.
CORN SOUFFLE 6 Ears of Fresh Corn Cut off the kernels lightly -not too deep - about half the length of the kernels. Then scrape down the cob lightly for remainder of the pulp. 3 Eggs beaten lightly, and add 1 C. milk, 4 tsp. salt, 1 tsp. sugar, 1 heaping tsp. flour, mixed with a little of the milk and egg mixture. Pour over corn. Add 1 tsp. grated onion juice. Add 2 tsp. melted margarine
Cook this with the app: pantry check, scaling, and the assistant.