Canned Corn
From The Fredericksburg home kitchen cook book, 1921
Presented as published in 1921. 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
4089Calories
109 gProtein
776 gCarbs
65 gFat
Full nutrition (33 nutrients)
Calories4089 kcal
Protein109 g
Carbohydrates776 g
Fiber95 g
Sugars489 g
Total Fat65 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium56005 mg
Potassium9303 mg
Calcium69 mg
Iron16 mg
Magnesium1015 mg
Phosphorus2958 mg
Zinc22 mg
Copper2.3 mg
Manganese7.6 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B65.9 mg
Vitamin B120 mcg
Thiamin (B1)3.1 mg
Riboflavin (B2)5.4 mg
Niacin (B3)62 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water3379 g
As published
This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 57. The excerpt below is the record exactly as published.
Canned Corn. 12 cups of corn; 1 cup of sugar; % cup of salt; 1 cup of water
Cook this with the app: pantry check, scaling, and the assistant.