Mexicanside
Corn a la Mexican
From Anson County cook book, 1928
Presented as published in 1928. 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
814Calories
47 gProtein
71 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories814 kcal
Protein47 g
Carbohydrates71 g
Fiber9.4 g
Sugars33 g
Total Fat38 g
Saturated Fat16 g
Monounsaturated Fat8.8 g
Polyunsaturated Fat2.9 g
Omega-30.1 g
Cholesterol447 mg
Sodium1860 mg
Potassium1507 mg
Calcium832 mg
Iron3.7 mg
Magnesium151 mg
Phosphorus1037 mg
Zinc6.7 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D3.8 mcg
Vitamin C112 mg
Vitamin A385 mcg
Vitamin E1.8 mg
Vitamin K2.2 mcg
Vitamin B61.1 mg
Vitamin B122.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.5 mg
Niacin (B3)6.3 mg
Folate76 mcg
Choline336 mg
Caffeine0 mg
Water619 g
As published
This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 18. The excerpt below is the record exactly as published.
CORN A LA MEXICAN 1 cup of corn (fresh or canned) V± cup grated cheese 2 beaten eggs V2 chopped green pepper Vs teaspoon paprika X
Cook this with the app: pantry check, scaling, and the assistant.