Americansidevegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Baked Corn
From The Rural cook book, 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
362Calories
7 gProtein
34 gCarbs
24 gFat
Full nutrition (25 nutrients)
Calories362 kcal
Protein7.1 g
Carbohydrates34 g
Fiber5.3 g
Sugars16 g
Total Fat24 g
Saturated Fat11 g
Monounsaturated Fat3.8 g
Cholesterol59 mg
Sodium11 mg
Potassium567 mg
Calcium34 mg
Iron0.8 mg
Magnesium59 mg
Phosphorus194 mg
Zinc1.3 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin K1.2 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.5 mg
Water205 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 86. The excerpt below is the record exactly as published.
Baked Corn. — One quart corn scraped from cob ; one and one-third cupful cream; one heaping tabiespoonful of butter; season with salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.