Baked Corn
From The junior cook book, 1920
Can add chopped mango peppers or celery for seasoning.
Presented as published in 1920. 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
1221Calories
50 gProtein
173 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories1221 kcal
Protein50 g
Carbohydrates173 g
Fiber24 g
Sugars96 g
Total Fat36 g
Saturated Fat11 g
Monounsaturated Fat5.2 g
Polyunsaturated Fat1.5 g
Omega-30.1 g
Cholesterol244 mg
Sodium2590 mg
Potassium3133 mg
Calcium637 mg
Iron5.1 mg
Magnesium319 mg
Phosphorus1339 mg
Zinc8.2 mg
Copper0.6 mg
Manganese1.9 mg
Vitamin D5.7 mcg
Vitamin C0 mg
Vitamin A236 mcg
Vitamin E0.8 mg
Vitamin K0.2 mcg
Vitamin B61.9 mg
Vitamin B123.1 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)2.3 mg
Niacin (B3)17 mg
Folate36 mcg
Choline234 mg
Caffeine0 mg
Water1254 g
As published
This recipe was extracted from The junior cook book (1920) by Clara Ingram Judson, page 7. The excerpt below is the record exactly as published.
BAKED CORN Measure 3 cupsful of corn cut from the cob. Fresh uncooked corn is best but the dish is very nice if left-over, cooked corn is used. If fresh com is not in season the recipe may be made with 1 can of canned corn. Shake 1 tablespoonful of flour over the com and toss with a fork till the flour is well mixed mth the corn. Beat 1 egg till light. Add 1 teaspoonful salt, 1 pint (2 cupsful) milk
Cook this with the app: pantry check, scaling, and the assistant.