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Canned Corn with Hulls
From Lessons in cooking through preparation of meals, 1912
Serves 4
Repeat steaming on the next two days for thorough sterilization.
Presented as published in 1912. 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
21Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories21 kcal
Protein0.7 g
Carbohydrates3.7 g
Fiber0.6 g
Sugars1.8 g
Total Fat0.4 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium590 mg
Potassium62 mg
Calcium7.6 mg
Iron0.1 mg
Magnesium8.8 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water256 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 200. The excerpt below is the record exactly as published.
anned Corn I. With Hulls Corn should be canned within an hour of being shucked if possible. Husk the ears and remove all silk with a stiff brush. Cut the corn from the cob, being careful not to include any defective kernels. Pack into the jars, pressing, it down and filling with cold water. Salt to taste — about I t to a quart
Cook this with the app: pantry check, scaling, and the assistant.