vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Boiled Green Indian Corn
From Cassell's dictionary of cookery, 1892
Serves 1
Sufficient for three or four persons.
Presented as published in 1892. 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
552Calories
18 gProtein
96 gCarbs
11 gFat
Full nutrition (20 nutrients)
Calories552 kcal
Protein18 g
Carbohydrates96 g
Fiber16 g
Sugars48 g
Total Fat11 g
Sodium0 mg
Potassium1548 mg
Calcium4.3 mg
Iron2.5 mg
Magnesium168 mg
Phosphorus493 mg
Zinc3.6 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin B61 mg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)10 mg
Water524 g
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 652. The excerpt below is the record exactly as published.
ke a pint of com before it is quite rij^o, trim away the husks, and boil quickly, until sufficiently cooked, which will be in about half an hour. Drain, serve on a toast, and send to table as a vegetable, with melted butter, in a tureen. A slice of butter, and a little pepper and salt may be added, if liked
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