vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Canned Corn
From The Henderson cook book, 1914
Serves 3
Recipe attributed to Dixie.
Presented as published in 1914. 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
507Calories
17 gProtein
88 gCarbs
10 gFat
Full nutrition (33 nutrients)
Calories507 kcal
Protein17 g
Carbohydrates88 g
Fiber15 g
Sugars44 g
Total Fat9.8 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1.2 mg
Potassium1421 mg
Calcium5.1 mg
Iron2.3 mg
Magnesium155 mg
Phosphorus453 mg
Zinc3.3 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.9 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9.5 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water520 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 83. The excerpt below is the record exactly as published.
CANNED CORN. Dissolve an ounce tartaric acid in % teacup of water, and take 1 teaspoon to 2 quarts of sweet corn
Cook this with the app: pantry check, scaling, and the assistant.