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Nut Corn Pudding
From The national course in home economics, 1917
Serves 4
Mrs. J. M. C.
Presented as published in 1917. 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
2Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (15 nutrients)
Calories1.9 kcal
Protein0.1 g
Carbohydrates0.4 g
Total Fat0 g
Sodium11 mg
Potassium31 mg
Calcium5.3 mg
Iron0 mg
Magnesium1.3 mg
Phosphorus2.5 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin B60 mg
Water11 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 312. The excerpt below is the record exactly as published.
NUT CORN PUDDING. Put thin slices of protose into a three-quart basin in layers, with six tablespoonfuls of finely sliced celery, salt, and a slight dredging of flour until one-half or two-thirds full. Cover well with water
Cook this with the app: pantry check, scaling, and the assistant.