vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Corn Souffle
From The household cook book, 1902
Serves 1
Presented as published in 1902. 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
655Calories
36 gProtein
70 gCarbs
29 gFat
Full nutrition (34 nutrients)
Calories655 kcal
Protein36 g
Carbohydrates70 g
Fiber6.6 g
Sugars38 g
Total Fat29 g
Saturated Fat13 g
Monounsaturated Fat8.2 g
Polyunsaturated Fat4.1 g
Omega-30.2 g
Cholesterol430 mg
Sodium1000 mg
Potassium1302 mg
Calcium665 mg
Iron2.6 mg
Magnesium113 mg
Phosphorus841 mg
Zinc4.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D6.7 mcg
Vitamin C5.9 mg
Vitamin A323 mcg
Vitamin E1.6 mg
Vitamin K0.3 mcg
Vitamin B60.6 mg
Vitamin B123.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.4 mg
Niacin (B3)3.9 mg
Folate175 mcg
Choline439 mg
Caffeine0 mg
Water773 g
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 175. The excerpt below is the record exactly as published.
CORN SOUFFLE — Take 2 cups of canned corn, 2 cups of milk, 2 eggs, salt to taste
Cook this with the app: pantry check, scaling, and the assistant.