Canned Corn
From Canadian cook book, 1924
Presented as published in 1924. 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
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3507 mg
Potassium3.1 mg
Calcium9.3 mg
Iron0 mg
Magnesium2.5 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water236 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 52. The excerpt below is the record exactly as published.
CANNED CORN. 1. Select tender, fresh corn; remove husks and silk. 2. Blanch on the cob 5 mins.; cold dip 1 min. 3. Cut from cob; put into preserving kettle. 4. Add }/2 T. salt and 1 c. water
Cook this with the app: pantry check, scaling, and the assistant.