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Baked Corn
From Delta Gamma cook book, 1922
Serves 4
Use fresh or canned corn.
Presented as published in 1922. 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
94Calories
7 gProtein
4 gCarbs
6 gFat
Full nutrition (34 nutrients)
Calories94 kcal
Protein6.7 g
Carbohydrates4.1 g
Fiber0 g
Sugars4.1 g
Total Fat6.4 g
Saturated Fat2.3 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol149 mg
Sodium660 mg
Potassium143 mg
Calcium96 mg
Iron0.7 mg
Magnesium12 mg
Phosphorus136 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D1.3 mcg
Vitamin C0 mg
Vitamin A79 mcg
Vitamin E0.4 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.3 mg
Niacin (B3)0.1 mg
Folate18 mcg
Choline121 mg
Caffeine0 mg
Water82 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 20. The excerpt below is the record exactly as published.
1 pint grated corn 1 teaspoon butter 1 teaspoon sugar 1 cup milk 1 teaspoon salt pepper to taste 3 eggs beaten separately
Cook this with the app: pantry check, scaling, and the assistant.