vegetarianpescatariangluten-freenut-freesoy-freefish-freeshellfish-free
New Bedford Corn Pudding
From Miss Parloa's new cook book and marketing guide, 1880
Serves 4
When the corn is old it will take one quart of milk. If very young and milky, one pint of milk will be sufficient.
Presented as published in 1880. 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
483Calories
21 gProtein
65 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories483 kcal
Protein21 g
Carbohydrates65 g
Fiber7.3 g
Sugars44 g
Total Fat16 g
Saturated Fat5 g
Monounsaturated Fat3.1 g
Polyunsaturated Fat1.2 g
Omega-30 g
Cholesterol208 mg
Sodium724 mg
Potassium1055 mg
Calcium255 mg
Iron2.1 mg
Magnesium105 mg
Phosphorus510 mg
Zinc3.1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D2.8 mcg
Vitamin C0 mg
Vitamin A138 mcg
Vitamin E0.6 mg
Vitamin K0.2 mcg
Vitamin B60.6 mg
Vitamin B121.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.9 mg
Niacin (B3)5 mg
Folate24 mcg
Choline180 mg
Caffeine0 mg
Water440 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Miss Parloa's new cook book and marketing guide (1880) by Maria Parloa, page 123. The excerpt below is the record exactly as published.
New Bedford Corn Pudding. Twelve ears of corn, four eggs, a generous pint and a halt of milk, a generous teaspoonful of salt, four table-spoonfuls of suga
Cook this with the app: pantry check, scaling, and the assistant.