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Canned Corn Salad
From Farm and home cook book and housekeeper's assistant, 1907
Serves 4
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
604Calories
7 gProtein
141 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories604 kcal
Protein7.2 g
Carbohydrates141 g
Fiber3.5 g
Sugars107 g
Total Fat3.9 g
Saturated Fat0.2 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat0.8 g
Cholesterol0 mg
Sodium8.8 mg
Potassium324 mg
Calcium63 mg
Iron2.9 mg
Magnesium54 mg
Phosphorus145 mg
Zinc1 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C12 mg
Vitamin A0.2 mcg
Vitamin E0.4 mg
Vitamin K1 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.7 mg
Folate92 mcg
Choline19 mg
Caffeine0 mg
Water143 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 157. The excerpt below is the record exactly as published.
Canned Corn Salad To 18 ears green corn, cut from the cob, add 4 large onions, ? green peppers or 1 ripe pepper, 1 large white cabbage, all Cllopped fine, scant ^ cup salt and 1 qt vinegar. Cook about 15 minutes. Boil together 1 qt vinegar, 2 tablesp ground mustard, 1 teasp cinnamon, 2 cups sugar and 1 scant cup flour
Cook this with the app: pantry check, scaling, and the assistant.