Cornmeal Pudding
From Favorite recipes (St. Luke's Mission, Durham, 1956), 1956
Serve warm with vanilla ice cream (allowing 1/2 pint).
Presented as published in 1956. 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
525Calories
4 gProtein
126 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories525 kcal
Protein3.6 g
Carbohydrates126 g
Fiber3.4 g
Sugars100 g
Total Fat2.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.8 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol0 mg
Sodium618 mg
Potassium1332 mg
Calcium175 mg
Iron5 mg
Magnesium240 mg
Phosphorus107 mg
Zinc1.4 mg
Copper0.5 mg
Manganese1.5 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.7 mg
Folate12 mcg
Choline11 mg
Caffeine0 mg
Water102 g
As published
This recipe was extracted from Favorite recipes (St. Luke's Mission, Durham, 1956) (1956) by Saint Luke's Episcopal Church (Durham, N.C.). Woman's Auxiliary, page 14. The excerpt below is the record exactly as published.
1/4 cup yellow commeal with 1/3 cup v/ater; add to scalded mixture, constantly stirring. Cook 20 min. Add 1/4 cup molasses, 3 ta"blcspoons sugar, 1/4 teaspoon salt, end 1/2 teaspoon ginger. Pour into shallow 1 qt. Voki^ig dish
Cook this with the app: pantry check, scaling, and the assistant.