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Sweet Corn Pudding
From The Pocumtuc housewife, 1897
Presented as published in 1897. 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
1308Calories
49 gProtein
199 gCarbs
46 gFat
Full nutrition (31 nutrients)
Calories1308 kcal
Protein49 g
Carbohydrates199 g
Fiber29 g
Sugars112 g
Total Fat46 g
Saturated Fat9.1 g
Monounsaturated Fat3.4 g
Polyunsaturated Fat0.5 g
Omega-30.1 g
Cholesterol90 mg
Sodium187 mg
Potassium3578 mg
Calcium609 mg
Iron4.7 mg
Magnesium368 mg
Phosphorus1401 mg
Zinc8.7 mg
Copper0.7 mg
Manganese2.3 mg
Vitamin D4.7 mcg
Vitamin A156 mcg
Vitamin E0.2 mg
Vitamin B62.1 mg
Vitamin B122.6 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)2.3 mg
Niacin (B3)20 mg
Folate0 mcg
Choline87 mg
Water1394 g
As published
This recipe was extracted from The Pocumtuc housewife (1897), page 10. The excerpt below is the record exactly as published.
Sweet Corn Pudding. Miss E. Williams. Take twelve ears of corn, cut the rows through the center and scrape out the pulp with a knife. Add three eggs, a pint of milk, and a spoonful of butter. Sweeten and flavor to taste
Cook this with the app: pantry check, scaling, and the assistant.