Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Fruit | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- two cups of white sugar
- one quart of sweet milk
- three tablespoonfuls of butter
- a pint of any dried fruit desired
- three eggs well beaten
- twelve ears of green corn
- three eggs
- butter the size of a hulled walnut
Directions
Pour over half a loaf of dry bread boiling water enough to cover it ; let it stand until soft, then dram off the water and add to it three eggs well beaten, two cups of white sugar, a lump of butter the size of a hulled walnut, and a pint of any dried fruit desired. Mix the ingre- dients thoroughly ; put into a floured cloth, drop into boiling water, and keep it covered and boiling for one hour. Serve with sweet or sour sauce, as preferred. Good cream, well sweetened, into which has been squeezed the juice of lemon, is nice.
GREEN CORN PUDDING. Twelve ears of green corn, grated, one quart of sweet milk, three tablespoonfuls of butter, three of sugar and three eggs ; bake in a but- tered dish until it begins to thicken, then it is done; put the butter in last on top, and it will bake nice and brown.
558 PUDDINGS.