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Bacon and Corn
From The National home cook book, 1900
Presented as published in 1900. 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
414Calories
14 gProtein
72 gCarbs
8 gFat
Full nutrition (20 nutrients)
Calories414 kcal
Protein14 g
Carbohydrates72 g
Fiber12 g
Sugars36 g
Total Fat8 g
Sodium0 mg
Potassium1161 mg
Calcium3.2 mg
Iron1.9 mg
Magnesium126 mg
Phosphorus370 mg
Zinc2.7 mg
Copper0.3 mg
Manganese0.9 mg
Vitamin B60.7 mg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7.8 mg
Water393 g
As published
This recipe was extracted from The National home cook book (1900), page 44. The excerpt below is the record exactly as published.
BACON AND CORN—One and one-half cups corn ent: from _ * cob. Have bacon sliced very. thi
Cook this with the app: pantry check, scaling, and the assistant.