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Green Corn Pudding
From Miss Corson's practical American cookery and household management, 1885
Serves 3
Presented as published in 1885. 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
305Calories
21 gProtein
14 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories305 kcal
Protein21 g
Carbohydrates14 g
Fiber1 g
Sugars12 g
Total Fat18 g
Saturated Fat8.2 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol401 mg
Sodium1013 mg
Potassium539 mg
Calcium369 mg
Iron2 mg
Magnesium48 mg
Phosphorus452 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D4.3 mcg
Vitamin C0.1 mg
Vitamin A239 mcg
Vitamin E1.2 mg
Vitamin K3.7 mcg
Vitamin B60.3 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)0.4 mg
Folate49 mcg
Choline338 mg
Caffeine0 mg
Water291 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 218. The excerpt below is the record exactly as published.
GREEN CORN PUDDING. Grate six large ears of green corn ; mix with the grated corn one heaping teaspoonful of salt, a quarter of a salt- spoonful each of pepper and grated nutmeg, six eggs, and a pint and a half of milk ; put the pudding in a buttered earthen dish, and bake it in a moderate oven for half an hour. GREEN CORN GRIDDLE CAKES AND FRITTERS. Grate enough green corn to fill a pint measure ; add to it one gill of milk, the yolks of two eggs not beaten, a level teaspoonful of salt, a quarter of a saltspoonful of pepper
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