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Green-Corn Pudding
From The encyclopaedia of practical cookery, 1892
Serves 5
Presented as published in 1892. 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
268Calories
17 gProtein
26 gCarbs
13 gFat
Full nutrition (34 nutrients)
Calories268 kcal
Protein17 g
Carbohydrates26 g
Fiber6.4 g
Sugars9.8 g
Total Fat13 g
Saturated Fat6 g
Monounsaturated Fat3.7 g
Polyunsaturated Fat1.6 g
Omega-30.1 g
Cholesterol247 mg
Sodium631 mg
Potassium709 mg
Calcium385 mg
Iron3.5 mg
Magnesium74 mg
Phosphorus356 mg
Zinc1.9 mg
Copper0.4 mg
Manganese3.2 mg
Vitamin D3.1 mcg
Vitamin C0 mg
Vitamin A165 mcg
Vitamin E1 mg
Vitamin K41 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)0.5 mg
Folate33 mcg
Choline214 mg
Caffeine0 mg
Water221 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 139. The excerpt below is the record exactly as published.
Green-Corn Pudding-. —(1) Grate six large ears of green corn ; mix with it 1 piled teaspoonful of salt, 5 saltspoonful each of pepper and grated nutmeg, six eggs, and pints of milk
Cook this with the app: pantry check, scaling, and the assistant.