New Orleans Corn Pudding

Name: New Orleans Corn Pudding
Ingredients: six ears of raw corn; a pint of milk; four eggs; a little salt; a little white pepper

From French dishes for American tables, 1886

Presented as published in 1886. 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

578Calories

41 gProtein

24 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories578 kcal

Protein41 g

Carbohydrates24 g

Fiber0 g

Sugars24 g

Total Fat35 g

Saturated Fat15 g

Monounsaturated Fat11 g

Polyunsaturated Fat4.3 g

Omega-30.1 g

Cholesterol802 mg

Sodium469 mg

Potassium1007 mg

Calcium711 mg

Iron3.5 mg

Magnesium82 mg

Phosphorus888 mg

Zinc4.6 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D8.7 mcg

Vitamin C0 mg

Vitamin A476 mcg

Vitamin E2.3 mg

Vitamin K0.6 mcg

Vitamin B60.6 mg

Vitamin B124.4 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)1.6 mg

Niacin (B3)0.7 mg

Folate94 mcg

Choline675 mg

Caffeine0 mg

Water582 g

As published

This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 66. The excerpt below is the record exactly as published.

New Orleans Corn Pudding. Grate six ears of raw corn, which mix with a pint of milk and four eggs well beaten, add a little salt

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