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Canned Corn
From The national course in home economics, 1917
Serves 2
Presented as published in 1917. 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
423Calories
14 gProtein
74 gCarbs
8 gFat
Full nutrition (20 nutrients)
Calories423 kcal
Protein14 g
Carbohydrates74 g
Fiber12 g
Sugars37 g
Total Fat8.2 g
Sodium0 mg
Potassium1185 mg
Calcium3.3 mg
Iron1.9 mg
Magnesium129 mg
Phosphorus378 mg
Zinc2.8 mg
Copper0.3 mg
Manganese1 mg
Vitamin B60.8 mg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8 mg
Water401 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 262. The excerpt below is the record exactly as published.
CANNED CORN. Take the corn when not too hard, fresh and sweet. Split the kernels lengthwise with a knife, then scrape with the back of the knife, thus leav- ing the hulls upon the cob. Fill glass cans full of corn, pressing very hard to get all the spaces filled up and the air crowded out. Use ten or eleven medium-sized ears
Cook this with the app: pantry check, scaling, and the assistant.