Corn a la Southern

Name: Corn a la Southern
Ingredients: 1 can of corn; 2 eggs slightly beaten; 2 cups scalded milk; 1 tablespoon melted butter; 1 teaspoon salt; speck of pepper

From Magnet cream separator cook book, 1910

Presented as published in 1910. 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

324Calories

16 gProtein

15 gCarbs

22 gFat

Full nutrition (34 nutrients)

Calories324 kcal

Protein16 g

Carbohydrates15 g

Fiber2.4 g

Sugars7.7 g

Total Fat22 g

Saturated Fat9.9 g

Monounsaturated Fat6.8 g

Polyunsaturated Fat2.3 g

Omega-30.1 g

Cholesterol401 mg

Sodium2477 mg

Potassium379 mg

Calcium61 mg

Iron2.2 mg

Magnesium38 mg

Phosphorus277 mg

Zinc1.9 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A252 mcg

Vitamin E1.4 mg

Vitamin K1.2 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)1.7 mg

Folate47 mcg

Choline297 mg

Caffeine0 mg

Water159 g

As published

This recipe was extracted from Magnet cream separator cook book (1910) by Hamilton Petrie Manufacturing Co. Ltd., page 13. The excerpt below is the record exactly as published.

CORN A LA SOUTHERN. To 1 can of corn add 2 eggs slightly beaten, 2 cups scalded milk, 1 tablespoon melted butter, 1 teaspoon salt, speck of pepper

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