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Mrs. Talbot's Corn Pudding
From The Blue grass cook book, 1904
Serves 6
Presented as published in 1904. 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
228Calories
7 gProtein
40 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories228 kcal
Protein7.3 g
Carbohydrates40 g
Fiber6.3 g
Sugars21 g
Total Fat7.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol10 mg
Sodium389 mg
Potassium617 mg
Calcium2.6 mg
Iron1 mg
Magnesium67 mg
Phosphorus197 mg
Zinc1.5 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water209 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Blue grass cook book (1904) by Minnie C. Fox, page 39. The excerpt below is the record exactly as published.
Mks. TALBOT'S CORN PUDDING 1 dozen ears of sweet corn, 1 quart of new milk (or use ^ milk and cream), 2 tablespoons of butter, 1 tablespoon of sugar, 1 teaspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.