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Corn Souffle (Alternate)
From The Portland Woman's Exchange Cook Book, 1913
Serves 3
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
Nutrition per serving
411Calories
16 gProtein
64 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories411 kcal
Protein16 g
Carbohydrates64 g
Fiber9.7 g
Sugars31 g
Total Fat17 g
Saturated Fat1 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol145 mg
Sodium437 mg
Potassium1003 mg
Calcium24 mg
Iron2.4 mg
Magnesium109 mg
Phosphorus375 mg
Zinc2.7 mg
Copper0.3 mg
Manganese0.8 mg
Vitamin D0.7 mcg
Vitamin C0 mg
Vitamin A53 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.7 mg
Vitamin B120.3 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6.7 mg
Folate24 mcg
Choline98 mg
Caffeine0 mg
Water348 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Portland Woman's Exchange Cook Book (1913) by Portland Woman's Exchange (Or.), page 45. The excerpt below is the record exactly as published.
2 eggs, beaten separately. j/2 scant cup milk, mixed with yolks, and added to the corn. Salt and pepper. Beat whites very stiff, and add just before cooking. Butter baking dish well, and bake slowly I/2 hour. Mrs, S, M, Mears, Com Souffle. 12 ears com. 2 cups scalded milk. I/2 teaspoon salt. 1 teaspoon sugar. 2 tablespoons butter. 2 tablespoons flour
Cook this with the app: pantry check, scaling, and the assistant.