Canned Corn or Peas

Name: Canned Corn or Peas
Ingredients: 8 cups of corn cut off ears; 2 cups water; 1 cup white sugar; % cup salt

From Magnet cream separator cook book, 1910

Recipe by Mrs. J. Wideman of Castor, Alta.

Presented as published in 1910. 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

2984Calories

73 gProtein

584 gCarbs

43 gFat

Full nutrition (33 nutrients)

Calories2984 kcal

Protein73 g

Carbohydrates584 g

Fiber63 g

Sugars393 g

Total Fat43 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium56012 mg

Potassium6211 mg

Calcium68 mg

Iron11 mg

Magnesium681 mg

Phosphorus1972 mg

Zinc15 mg

Copper1.6 mg

Manganese5.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B63.9 mg

Vitamin B120 mcg

Thiamin (B1)2.1 mg

Riboflavin (B2)3.6 mg

Niacin (B3)42 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water2568 g

As published

This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 34. The excerpt below is the record exactly as published.

8 cups of corn cut off ears, 2 cups water, 1 cup white sugar, % cup salt

Cook this with the app: pantry check, scaling, and the assistant.