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Canned Corn and Tomatoes
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 4
Some take equal parts of corn and tomatoes, and prepare as above.
Presented as published in 1901. 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 The standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 65. The excerpt below is the record exactly as published.
Canned Corn and Tomatoes. — Peel and slice tomatoes (not too ripe) in tlie propor- tion of one-third corn to two-thirds tomatoes
Cook this with the app: pantry check, scaling, and the assistant.