Canned Corn
From Favorite tested recipes featuring the Wonder Shredder and Grater, 1931
Presented as published in 1931. 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
266Calories
6 gProtein
54 gCarbs
3 gFat
Full nutrition (20 nutrients)
Calories266 kcal
Protein5.6 g
Carbohydrates54 g
Fiber4.9 g
Sugars40 g
Total Fat3.3 g
Sodium0.3 mg
Potassium475 mg
Calcium1.6 mg
Iron0.8 mg
Magnesium52 mg
Phosphorus151 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin B60.3 mg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.2 mg
Water160 g
As published
This recipe was extracted from Favorite tested recipes featuring the Wonder Shredder and Grater (1931) by Inc Dixon Prosser, page 1. The excerpt below is the record exactly as published.
CANNED CORN Use coarse shredder to take the corn off the cob easily and quickly then put the cobs on to boil in cold water to cover. Boil twenty minutes and strain. Mix corn and corn water in the proportions of four bowls of water to two of corn and two tablespoons sugar
Cook this with the app: pantry check, scaling, and the assistant.