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Green Corn Pudding
From The household cook book, 1902
Serves 14
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
273Calories
6 gProtein
54 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories273 kcal
Protein6.2 g
Carbohydrates54 g
Fiber4.2 g
Sugars41 g
Total Fat4 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol40 mg
Sodium16 mg
Potassium423 mg
Calcium7.9 mg
Iron0.9 mg
Magnesium46 mg
Phosphorus152 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A17 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.3 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.8 mg
Folate5.4 mcg
Choline32 mg
Caffeine0 mg
Water146 g
Estimated from matched ingredients across 14 servings.
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.
GREEN CORN PUDDING.— Take the pulp from 2 doz. ears of corn, 1-| quarts of new milk, 2 crackers rolled fine, 3 eggs, 2 teacups sugar, and a little salt
Cook this with the app: pantry check, scaling, and the assistant.