Canned Corn
From Choice recipes, 1900
Presented as published in 1900. 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
8839Calories
291 gProtein
1536 gCarbs
170 gFat
Full nutrition (20 nutrients)
Calories8839 kcal
Protein291 g
Carbohydrates1536 g
Fiber254 g
Sugars770 g
Total Fat170 g
Sodium0 mg
Potassium24761 mg
Calcium69 mg
Iron41 mg
Magnesium2696 mg
Phosphorus7888 mg
Zinc58 mg
Copper5.9 mg
Manganese20 mg
Vitamin B616 mg
Thiamin (B1)8.3 mg
Riboflavin (B2)14 mg
Niacin (B3)166 mg
Water8379 g
As published
This recipe was extracted from Choice recipes (1900), page 6. The excerpt below is the record exactly as published.
CANNED CORN— Mrs. Jas. Laughlin Use one ounce tartaric acid to eight quarts corn
Cook this with the app: pantry check, scaling, and the assistant.