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Green Corn Pudding
From Buckeye cookery, 1892
Serves 6
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
190Calories
8 gProtein
24 gCarbs
7 gFat
Full nutrition (31 nutrients)
Calories190 kcal
Protein8.3 g
Carbohydrates24 g
Fiber2.6 g
Sugars16 g
Total Fat7 g
Saturated Fat3 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol19 mg
Sodium62 mg
Potassium502 mg
Calcium201 mg
Iron0.4 mg
Magnesium47 mg
Phosphorus246 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1.6 mcg
Vitamin A52 mcg
Vitamin E0.1 mg
Vitamin B60.3 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.9 mg
Folate0 mcg
Choline29 mg
Water230 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 187. The excerpt below is the record exactly as published.
GREEN Corn PupDING. Bie 4 Draw a sharp knife through each row of corn lengthwise, thea _ ~ serape out the pulp; to one pint of the corn add one quart of milk, three eggs, a little suet, sugar to taste, anda few lumps of butter
Cook this with the app: pantry check, scaling, and the assistant.