vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
Green Corn Custard
From The Landmarks club cook book, 1903
Serves 3
Presented as published in 1903. 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
382Calories
22 gProtein
32 gCarbs
19 gFat
Full nutrition (34 nutrients)
Calories382 kcal
Protein22 g
Carbohydrates32 g
Fiber2.6 g
Sugars24 g
Total Fat19 g
Saturated Fat8.1 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol287 mg
Sodium607 mg
Potassium837 mg
Calcium438 mg
Iron1.6 mg
Magnesium75 mg
Phosphorus542 mg
Zinc2.8 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D4.5 mcg
Vitamin C0 mg
Vitamin A211 mcg
Vitamin E0.9 mg
Vitamin K0.2 mcg
Vitamin B60.5 mg
Vitamin B122.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.9 mg
Niacin (B3)2.1 mg
Folate31 mcg
Choline254 mg
Caffeine0 mg
Water424 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Landmarks club cook book (1903) by The Landmarks club, Los Angeles, Calif., page 62. The excerpt below is the record exactly as published.
GREEN CORN CUSTARD. Cut corn from ears to make one cupful. Add four eggs beaten slightly, half teaspoon salt, dash of paprika, a few drops of onion juice and a quart of milk
Cook this with the app: pantry check, scaling, and the assistant.