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Baked Corn and Cheese
From The bride's cook book, 1915
Serves 1
Presented as published in 1915. 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
432Calories
25 gProtein
22 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories432 kcal
Protein25 g
Carbohydrates22 g
Fiber2.4 g
Sugars14 g
Total Fat27 g
Saturated Fat13 g
Monounsaturated Fat6.4 g
Polyunsaturated Fat1.7 g
Omega-30.1 g
Cholesterol250 mg
Sodium442 mg
Potassium527 mg
Calcium530 mg
Iron1.3 mg
Magnesium60 mg
Phosphorus525 mg
Zinc3.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.2 mcg
Vitamin C0 mg
Vitamin A276 mcg
Vitamin E1 mg
Vitamin K1.3 mcg
Vitamin B60.3 mg
Vitamin B121.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)1.8 mg
Folate34 mcg
Choline169 mg
Caffeine0 mg
Water244 g
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 91. The excerpt below is the record exactly as published.
BAKED CORN AND CHEESE 1 Can Corn 1/2 Cup Cheese % Cup Milk 1 or 2 Eggs
Cook this with the app: pantry check, scaling, and the assistant.