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Popped Corn Pudding
From The bride's cook book, 1915
Serves 6
(Makes 6 servings.)
Presented as published in 1915. 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
187Calories
7 gProtein
27 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories187 kcal
Protein7.1 g
Carbohydrates27 g
Fiber0 g
Sugars27 g
Total Fat6.4 g
Saturated Fat3.4 g
Monounsaturated Fat2.4 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol108 mg
Sodium293 mg
Potassium218 mg
Calcium168 mg
Iron0.4 mg
Magnesium18 mg
Phosphorus173 mg
Zinc1 mg
Copper0 mg
Manganese0 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.8 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate12 mcg
Choline95 mg
Caffeine0 mg
Water133 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 38. The excerpt below is the record exactly as published.
POPPED CORN PUDDING Contributed by Albers Bros. Milling Company. 2 Cups Chopped Popped Corn 3 Cups Milk 3 Eggs, slightly beaten % Cup Corn Syrup 1 Tablespoon Corn Oil % Teaspoon Salt V2. Teaspoon Nutmeg
Cook this with the app: pantry check, scaling, and the assistant.