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Canned Corn and Tomatoes
From Buckeye cookery, 1892
Serves 4
Presented as published in 1892. 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
11Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories11 kcal
Protein0.4 g
Carbohydrates2 g
Fiber0.4 g
Sugars1.2 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1 mg
Potassium68 mg
Calcium2.1 mg
Iron0.1 mg
Magnesium4.4 mg
Phosphorus11 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A8.6 mcg
Vitamin E0.1 mg
Vitamin K1.6 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate3.1 mcg
Choline1.4 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Buckeye cookery (1892), page 69. The excerpt below is the record exactly as published.
aNnNED Corn AND TOMATOES. Scald, peel, and slice tomatoes (not too ripe) in the proportion of one-third corn to two-thirds tomatoes
Cook this with the app: pantry check, scaling, and the assistant.