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Bake Corn, No. 1
From The art of cookery, 1899
Serves 1
Presented as published in 1899. 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
85Calories
3 gProtein
15 gCarbs
2 gFat
Full nutrition (20 nutrients)
Calories85 kcal
Protein2.8 g
Carbohydrates15 g
Fiber2.4 g
Sugars7.4 g
Total Fat1.6 g
Sodium0 mg
Potassium237 mg
Calcium0.7 mg
Iron0.4 mg
Magnesium26 mg
Phosphorus76 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin B60.2 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Water80 g
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 24. The excerpt below is the record exactly as published.
each ear of corn and carefully remove the silk, then re- place the husk and tie at the small end. Lay the ears thus prepared in a baking pan and bake in a hot oven half an hour, or until thoroughly cooked. To Bake Corn, No. 2
Cook this with the app: pantry check, scaling, and the assistant.