Canned Corn
From A simple course in home economics for rural schools, 1916
Presented as published in 1916. 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
85Calories
3 gProtein
15 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories85 kcal
Protein2.8 g
Carbohydrates15 g
Fiber2.4 g
Sugars7.4 g
Total Fat1.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2333 mg
Potassium237 mg
Calcium2.1 mg
Iron0.4 mg
Magnesium26 mg
Phosphorus76 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water80 g
As published
This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 14. The excerpt below is the record exactly as published.
Canned Corn Select corn with full g^rains which have not begun to harden. This is the period of greatest sugar content. Remove husks, use a stiff brush to take off silks. Cut corn off with sharp knife. Add salt to taste, about 1 t. to 1 qt. water. Pack jar with corn
Cook this with the app: pantry check, scaling, and the assistant.