Canned Corn
From Camp cookery (Kephart), 1910
Simple and quick preparation.
Presented as published in 1910. 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
231Calories
11 gProtein
26 gCarbs
9 gFat
Full nutrition (31 nutrients)
Calories231 kcal
Protein11 g
Carbohydrates26 g
Fiber2.4 g
Sugars19 g
Total Fat9.4 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium93 mg
Potassium603 mg
Calcium300 mg
Iron0.4 mg
Magnesium55 mg
Phosphorus322 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D2.3 mcg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B60.3 mg
Vitamin B121.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.8 mg
Folate0 mcg
Choline43 mg
Water295 g
As published
This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 63. The excerpt below is the record exactly as published.
Canned Corn. — Same as tomatoes; but omit su- gar and bread. Add a cup of milk
Cook this with the app: pantry check, scaling, and the assistant.