Scalloped Corn Pudding

Name: Scalloped Corn Pudding
Ingredients: 1 can Cream Style Corn (Yellow); 4+ C. Milk; C. Cracker Crumbs; 1 beaten Egg; Little grated onion.

From Our favorite recipes (Wilshire Ward LDS, 1957), 1957

This dish goes over very well at buffet luncheons or suppers.

Presented as published in 1957. 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

157Calories

8 gProtein

21 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories157 kcal

Protein8.3 g

Carbohydrates21 g

Fiber1.3 g

Sugars6.3 g

Total Fat5.2 g

Saturated Fat1.6 g

Monounsaturated Fat2 g

Polyunsaturated Fat1.2 g

Omega-30 g

Cholesterol186 mg

Sodium332 mg

Potassium191 mg

Calcium33 mg

Iron1.3 mg

Magnesium22 mg

Phosphorus142 mg

Zinc1.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D1 mcg

Vitamin C4.6 mg

Vitamin A80 mcg

Vitamin E0.6 mg

Vitamin K0.2 mcg

Vitamin B60.1 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)1.2 mg

Folate73 mcg

Choline168 mg

Caffeine0 mg

Water117 g

As published

This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 60. The excerpt below is the record exactly as published.

SCALLOPED CORN PUDDING 1 can Cream Style Corn (Yellow) 4+ C. Milk C. Cracker Crumbs 1 beaten Egg Little grated onion.

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