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Green Corn Pudding

Name: Green Corn Pudding
Cuisine: American
Ingredients: 6 dozen ears corn; 3 eggs; 1 tablespoon lard or butter (or both mixed); 1 tablespoon flour; salt and pepper to taste

From The Raleigh cook book, 1907

Presented as published in 1907. 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

847Calories

37 gProtein

95 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories847 kcal

Protein37 g

Carbohydrates95 g

Fiber15 g

Sugars45 g

Total Fat35 g

Saturated Fat11 g

Monounsaturated Fat8.6 g

Polyunsaturated Fat3.3 g

Omega-30.1 g

Cholesterol587 mg

Sodium215 mg

Potassium1643 mg

Calcium93 mg

Iron5.4 mg

Magnesium175 mg

Phosphorus762 mg

Zinc5.3 mg

Copper0.5 mg

Manganese1.2 mg

Vitamin D3 mcg

Vitamin C0 mg

Vitamin A332 mcg

Vitamin E1.9 mg

Vitamin K1.4 mcg

Vitamin B61.2 mg

Vitamin B121.4 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.6 mg

Niacin (B3)10 mg

Folate83 mcg

Choline444 mg

Caffeine0 mg

Water598 g

As published

This recipe was extracted from The Raleigh cook book (1907) by N.C.). Ladies' Church Improvement Society First Baptist Church (Raleigh, page 7. The excerpt below is the record exactly as published.

Green Corn Pudding.—'% dozen ears corn; 3 eggs; 1 tablespoon lard or butter (or both mixed); 1 tablespoon flour; salt and pepper to taste

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