Americanside

Perfection Corn Pudding

Name: Perfection Corn Pudding
Cuisine: American
Ingredients: Grate the corn into a pudding dish; a teaspoonful of salt; a dessertspoonful of sugar; small lumps of butter; Bake in oven about 30 minutes

From Rare old receipts, 1906

If corn is very old, add cream.

Presented as published in 1906. 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

16Calories

0 gProtein

4 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories16 kcal

Protein0 g

Carbohydrates4.2 g

Fiber0 g

Sugars4.2 g

Total Fat0 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium2333 mg

Potassium0.6 mg

Calcium1.5 mg

Iron0 mg

Magnesium0.1 mg

Phosphorus0 mg

Zinc0 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water0 g

As published

This recipe was extracted from Rare old receipts (1906) by Jacqueline Harrison Smith, page 6. The excerpt below is the record exactly as published.

PERFECTION CORN PUDDING. Contributed by Emily Borie Rhodes, Mrs. James Mauran Rhodes, Ardmore, Pa. Grate the corn into a pudding dish, add a teaspoonful of salt, and dessertspoonful of sugar. Mix well and put small lumps of butter

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