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Baked Corn
From Farm and home cook book and housekeeper's assistant, 1907
Serves 6
Presented as published in 1907. 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
169Calories
8 gProtein
19 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories169 kcal
Protein7.7 g
Carbohydrates19 g
Fiber0.6 g
Sugars8.3 g
Total Fat8.5 g
Saturated Fat3.4 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol37 mg
Sodium157 mg
Potassium273 mg
Calcium223 mg
Iron0.8 mg
Magnesium24 mg
Phosphorus191 mg
Zinc0.9 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.7 mcg
Vitamin C0 mg
Vitamin A68 mcg
Vitamin E0.1 mg
Vitamin K0.2 mcg
Vitamin B60.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.4 mg
Folate26 mcg
Choline50 mg
Caffeine0 mg
Water152 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 119. The excerpt below is the record exactly as published.
Baked Corn To 1 pt green corn cut from the cob, add 1 qt milk, 3 beaten eggs, 1 heaping tablesp butter, and salt
Cook this with the app: pantry check, scaling, and the assistant.