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Green Corn Custard with Broiled Tomatoes

Name: Green Corn Custard with Broiled Tomatoes
Yield: 1 servings
Ingredients: 1 cupful of corn; 4 eggs; 1 teaspoon of salt; A little paprika; A few drops of onion juice; 1 1/2 cups of milk; 1 tablespoon of butter; 1 tablespoon of flour

From The Blue grass cook book, 1904

Serves 1

Presented as published in 1904. 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

601Calories

26 gProtein

86 gCarbs

31 gFat

Full nutrition (34 nutrients)

Calories601 kcal

Protein26 g

Carbohydrates86 g

Fiber17 g

Sugars45 g

Total Fat31 g

Saturated Fat7.3 g

Monounsaturated Fat2.9 g

Polyunsaturated Fat2.3 g

Omega-30.2 g

Cholesterol75 mg

Sodium2491 mg

Potassium1928 mg

Calcium517 mg

Iron7 mg

Magnesium176 mg

Phosphorus710 mg

Zinc4.5 mg

Copper0.4 mg

Manganese1.1 mg

Vitamin D3.5 mcg

Vitamin C1.3 mg

Vitamin A732 mcg

Vitamin E7.5 mg

Vitamin K20 mcg

Vitamin B61.3 mg

Vitamin B122 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.3 mg

Niacin (B3)8.6 mg

Folate28 mcg

Choline79 mg

Caffeine0 mg

Water603 g

As published

This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 40. The excerpt below is the record exactly as published.

GREEN CORN CUSTARD WITH BROILED TOMATOES Mrs. Daniel B. Wentz 1 cupful of corn, freshly cut iram the ears of young corn, 4 eggs, beaten slightly, 1 teaspoon of salt, A little paprika, A few drops of onion juice, 1;^ cups of milk. Bake in buttered moulds in hot water. When firm, turn out and place on dish with broiled toma- toes around. Serve with cream sauce made as fol- lows: 1 tablespoon of butter, 1 tablespoon of flour

Cook this with the app: pantry check, scaling, and the assistant.