Mexicanside

Corn A La Mexican

Name: Corn A La Mexican
Cuisine: Mexican
Ingredients: 1 cup of corn (fresh or canned); V± cup grated cheese; 2 beaten eggs; V2 chopped green pepper; Vs teaspoon paprika; XA teaspoon salt; Vii cup milk

From Anson County cook book, 1928

— Mrs. Rosalind A. Redfearn.

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

634Calories

32 gProtein

67 gCarbs

27 gFat

Full nutrition (34 nutrients)

Calories634 kcal

Protein32 g

Carbohydrates67 g

Fiber9.4 g

Sugars30 g

Total Fat27 g

Saturated Fat12 g

Monounsaturated Fat4.7 g

Polyunsaturated Fat0.9 g

Omega-30.1 g

Cholesterol68 mg

Sodium1694 mg

Potassium1278 mg

Calcium701 mg

Iron2 mg

Magnesium132 mg

Phosphorus777 mg

Zinc5.2 mg

Copper0.3 mg

Manganese0.8 mg

Vitamin D1.2 mcg

Vitamin C112 mg

Vitamin A206 mcg

Vitamin E0.7 mg

Vitamin K1.9 mcg

Vitamin B60.9 mg

Vitamin B121.5 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.9 mg

Niacin (B3)6.2 mg

Folate29 mcg

Choline31 mg

Caffeine0 mg

Water489 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.

ORN A LA MEXICAN 1 cup of corn (fresh or canned) V± cup grated cheese 2 beaten eggs V2 chopped green pepper Vs teaspoon paprika XA teaspoon salt Vii cup milk

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