vegetarianpescatariannut-freesoy-freefish-freeshellfish-free
Cornmeal Pudding (No. 2)
From Temperance cook book, 1887
Serves 10
Presented as published in 1887. 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
236Calories
3 gProtein
55 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories236 kcal
Protein3 g
Carbohydrates55 g
Fiber2.1 g
Sugars47 g
Total Fat4.3 g
Saturated Fat0.8 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol62 mg
Sodium27 mg
Potassium215 mg
Calcium31 mg
Iron0.9 mg
Magnesium14 mg
Phosphorus60 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C2.3 mg
Vitamin A25 mcg
Vitamin E0.2 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate16 mcg
Choline48 mg
Caffeine0 mg
Water54 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from Temperance cook book (1887) by Mary G. Smith, page 90. The excerpt below is the record exactly as published.
CORNMEAL PUDDING. (No. 2.). Two quarts of sweet milk, three eggs, one and a half cupfuls of sugar, three tablespoonfuls of cornmeal, one tablespoonful of flour, two tablespoonfuls of butter, half a nutmeg, a little cinna- mon bark, one cupful of raisins, or one pint of tart, sliced apples
Cook this with the app: pantry check, scaling, and the assistant.