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Canned Tomatoes with Corn
From The household cook book, 1902
Serves 4
Presented as published in 1902. 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
32Calories
1 gProtein
6 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories32 kcal
Protein1.2 g
Carbohydrates6.1 g
Fiber1.3 g
Sugars3.5 g
Total Fat0.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3.1 mg
Potassium205 mg
Calcium6.3 mg
Iron0.3 mg
Magnesium13 mg
Phosphorus34 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C8.4 mg
Vitamin A26 mcg
Vitamin E0.3 mg
Vitamin K4.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.8 mg
Folate9.2 mcg
Choline4.1 mg
Caffeine0 mg
Water78 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 391. The excerpt below is the record exactly as published.
CANNED TOMATOES WITH CORN — Boil the corn on the cob the same as for table use, and cut it off while hot; have tomatoes skinned and rubbed to a smooth pulp; put 2 parts tomatoes to 1 part corn
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