Green Corn Pudding II

Name: Green Corn Pudding II
Ingredients: one quart of milk; four eggs; two tablespoons of melted butter; one tablespoon of white sugar; one dozen large ears of corn

From Cooks in clover, 1889

Miss F. R. G.

Presented as published in 1889. 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

1112Calories

57 gProtein

59 gCarbs

72 gFat

Full nutrition (34 nutrients)

Calories1112 kcal

Protein57 g

Carbohydrates59 g

Fiber0 g

Sugars60 g

Total Fat72 g

Saturated Fat38 g

Monounsaturated Fat20 g

Polyunsaturated Fat5.7 g

Omega-30.3 g

Cholesterol919 mg

Sodium657 mg

Potassium1745 mg

Calcium1318 mg

Iron3.5 mg

Magnesium141 mg

Phosphorus1387 mg

Zinc6.7 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D13 mcg

Vitamin C0 mg

Vitamin A816 mcg

Vitamin E3.2 mg

Vitamin K2.5 mcg

Vitamin B60.9 mg

Vitamin B127.1 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)2.3 mg

Niacin (B3)1.2 mg

Folate95 mcg

Choline767 mg

Caffeine0 mg

Water1016 g

As published

This recipe was extracted from Cooks in clover (1889), page 36. The excerpt below is the record exactly as published.

Green Corn Pudding, II. — One quart of milk, four eggs, two tablespoons of melted butter, one \ tablespoon of white sugar, one dozen large ears of corn

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