Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Vegetable | 1 tbsp (14g) | 120 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Salt | 1 tsp (6g) | 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
- 1 cup corn
- 2 tablespoons melted but- 2 eggs
- 2 cups of milk
- 1 teaspoon salt
- 1 pint of milk
- 1 tablespoon sugar
- 2 cups milk
- 1 tablespoon flour
- 34 cup sugar
- 2 eggs
- 12 ears of corn
- 2/3 canned corn
- 86 vegetables
- salt
Directions
Miss Jane Whitaker.
1 cup corn. 2 tablespoons melted but-
2 eggs. ter.
Salt and pepper. 2 cups of milk.
Beat the eggs slightly; mix all together. Setting dish in a pan of water, bake until firm, in a moderate oven. Do not overcook. Fresh corn may be used.
CORN PUDDING No. 1.
Miss Althea Spellman.
12 ears of corn. 1 teaspoon salt.
1 pint of milk. 2 tablespoons melted but-
2 eggs, beaten separately. ter.
1 tablespoon sugar.
Grate corn just enough to break grains; then scrape ears with knife until inside pulp and milk are extracted.
Beat yellows of eggs in pudding dish; add milk, sugar, salt, and butter ; then corn, and lastly the beaten whites of eggs.
Dot top with small pieces of butter, and bake from y> to fy of an hour.
CORN PUDDING No. 2.
Mrs. E. W. Hake.
2 eggs. Salt and pepper. 2 cups milk. 1 tablespoon flour.
34 cup sugar. y> dozen ears grated corn.
Small piece butter. 2/3 canned corn.
Beat eggs well. Mix sugar, salt, flour, melted butter, and corn together; add eggs and milk, and bake about y2 hour.
86 Vegetables.