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Canned Corn
From The Rural cook book, 1907
Serves 1
The preliminary cooking permits the corn to swell without endangering the cans.
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
120Calories
4 gProtein
28 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories120 kcal
Protein4.1 g
Carbohydrates28 g
Fiber2.9 g
Sugars3.4 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.5 g
Cholesterol0 mg
Sodium2337 mg
Potassium290 mg
Calcium6.9 mg
Iron0.6 mg
Magnesium25 mg
Phosphorus95 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C8.7 mg
Vitamin A14 mcg
Vitamin E0.1 mg
Vitamin K0.4 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.4 mg
Folate49 mcg
Choline33 mg
Caffeine0 mg
Water102 g
As published
This recipe was extracted from The Rural cook book (1907), page 115. The excerpt below is the record exactly as published.
canned corn cut the kernels off the cob with a sharp '. Jcnife, scraping out the pulp. Fill into Ihe can a little at a lime, pressing ■it down firmly until the milk overflows the can. Add a teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.