Baked Corn No. 2

Name: Baked Corn No. 2
Ingredients: enough corn from the cob to make one and a half quarts; season with salt if desired; enough milk, part cream if convenient, barely to cover the corn

From Every-day dishes and every-day work, 1897

Presented as published in 1897. 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

1657Calories

55 gProtein

288 gCarbs

32 gFat

Full nutrition (20 nutrients)

Calories1657 kcal

Protein55 g

Carbohydrates288 g

Fiber48 g

Sugars144 g

Total Fat32 g

Sodium0 mg

Potassium4643 mg

Calcium13 mg

Iron7.6 mg

Magnesium505 mg

Phosphorus1479 mg

Zinc11 mg

Copper1.1 mg

Manganese3.7 mg

Vitamin B62.9 mg

Thiamin (B1)1.5 mg

Riboflavin (B2)2.7 mg

Niacin (B3)31 mg

Water1571 g

As published

This recipe was extracted from Every-day dishes and every-day work (1897) by E. E. Kellogg, page 56. The excerpt below is the record exactly as published.

Baked Corn No. 2. — Scrape enough corn from the cob (as directed for corn pulp) to make one and a half quarts. Put into a baking-dish, season with salt if desired, add enough milk, part cream if convenient, barely to cover the corn

Cook this with the app: pantry check, scaling, and the assistant.