Southern Corn Custard

Name: Southern Corn Custard
Ingredients: 2 cups canned corn; 3 eggs; 2 tablespoons melted butter; 2 cups milk; 1/2 teaspoon sugar; salt and pepper to taste; cracker crumbs

From The Southern cook book of fine old recipes, 1935

Presented as published in 1935. 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

928Calories

43 gProtein

73 gCarbs

56 gFat

Full nutrition (34 nutrients)

Calories928 kcal

Protein43 g

Carbohydrates73 g

Fiber6.6 g

Sugars41 g

Total Fat56 g

Saturated Fat28 g

Monounsaturated Fat16 g

Polyunsaturated Fat5.9 g

Omega-30.3 g

Cholesterol674 mg

Sodium1074 mg

Potassium1378 mg

Calcium700 mg

Iron3.5 mg

Magnesium119 mg

Phosphorus947 mg

Zinc5.1 mg

Copper0.2 mg

Manganese0.3 mg

Vitamin D7.7 mcg

Vitamin C5.9 mg

Vitamin A587 mcg

Vitamin E2.7 mg

Vitamin K2.3 mcg

Vitamin B60.7 mg

Vitamin B124 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.7 mg

Niacin (B3)3.9 mg

Folate199 mcg

Choline591 mg

Caffeine0 mg

Water815 g

As published

This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 32. The excerpt below is the record exactly as published.

Southern Corn Custard 2 cups canned corn 3 eggs 2 tablespoons melted butter 2 cups milk V-2 teaspoon sugar salt and pepper to taste cracker crumbs

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