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Bake Corn, No. 2
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
552Calories
18 gProtein
96 gCarbs
11 gFat
Full nutrition (20 nutrients)
Calories552 kcal
Protein18 g
Carbohydrates96 g
Fiber16 g
Sugars48 g
Total Fat11 g
Sodium0 mg
Potassium1548 mg
Calcium4.3 mg
Iron2.5 mg
Magnesium168 mg
Phosphorus493 mg
Zinc3.6 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin B61 mg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)10 mg
Water524 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.
Bake Corn, No. 2. — Cut the corn from the cob, and scrape off the milk and eyes of the grains. To 62 The Art of Cookery. each pint of corn thus prepared add a quarter of a pint of sweet cream, milk, or water, season to taste with salt, pepper, and butter
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