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Boiled Green Corn
From Vegetarian Cook Book, 1904
Serves 1
If the corn is not very sweet, add sugar to the boiling water.
Presented as published in 1904. 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
278Calories
3 gProtein
65 gCarbs
2 gFat
Full nutrition (20 nutrients)
Calories278 kcal
Protein2.8 g
Carbohydrates65 g
Fiber2.4 g
Sugars58 g
Total Fat1.8 g
Sodium0.5 mg
Potassium238 mg
Calcium1.2 mg
Iron0.4 mg
Magnesium26 mg
Phosphorus76 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin B60.2 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Water80 g
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 30. The excerpt below is the record exactly as published.
BOILED GREEN CORN Strip off the husk, remove the silk, put into fresh boil- ing water, and cook ten to twenty minutes. Cook only till done; for if boiled too long, the com hardens, and its flavor is impaired. If the corn is not very sweet, add one fourth cup of sugar to the water
Cook this with the app: pantry check, scaling, and the assistant.