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Canned Corn and Tomatoes
From Farm and home cook book and housekeeper's assistant, 1907
Serves 6
Presented as published in 1907. 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
19Calories
1 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories19 kcal
Protein0.7 g
Carbohydrates3.4 g
Fiber0.7 g
Sugars1.9 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.2 mg
Potassium98 mg
Calcium2.6 mg
Iron0.1 mg
Magnesium7 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C3.4 mg
Vitamin A10 mcg
Vitamin E0.1 mg
Vitamin K2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate3.7 mcg
Choline1.7 mg
Caffeine0 mg
Water37 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 157. The excerpt below is the record exactly as published.
CANNED CORN AND TOMATOES 233 Canned Corn Salad To 18 ears green corn, cut from the cob, add 4 large onions, ? green peppers or 1 ripe pepper, 1 large white cabbage, all Cllopped fine, scant ^ cup salt and 1 qt vinegar. Cook about 15 minutes. Boil together 1 qt vinegar, 2 tablesp ground mustard, 1 teasp cinnamon, 2 cups sugar and 1 scant cup flour. When done add to the above mixture and cook all together until thoroughly mixed and heated through. Can hot and seal. — [R. W., Mo. Canned Corn and Tomatoes Select perfectly sound, ripe tomatoes and full tender corn. Peel the tomatoes and remove the green cores. Cut and scrape the corn from the cob and boil the corn and tomatoes together, allowing a cup of tomatoes to a qt of corn
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