Canned Corn
From Principles of cooking, 1914
Presented as published in 1914. 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
6520Calories
164 gProtein
1264 gCarbs
97 gFat
Full nutrition (33 nutrients)
Calories6520 kcal
Protein164 g
Carbohydrates1264 g
Fiber143 g
Sugars835 g
Total Fat97 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium150072 mg
Potassium13967 mg
Calcium135 mg
Iron24 mg
Magnesium1521 mg
Phosphorus4437 mg
Zinc33 mg
Copper3.4 mg
Manganese12 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B68.8 mg
Vitamin B120 mcg
Thiamin (B1)4.6 mg
Riboflavin (B2)8.1 mg
Niacin (B3)93 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water4714 g
As published
This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 26. The excerpt below is the record exactly as published.
Canned Corn. — To nine pints of corn add one pint of sugar and two thirds of a pint of salt
Cook this with the app: pantry check, scaling, and the assistant.