Corn a la Southern

Name: Corn a la Southern
Ingredients: 1 can corn; 2 eggs; 2 tablespoons melted butter; 2 cups scalded milk; 14 teaspoon salt; 44 teaspoon Blue Ribbon pepper

From Blue Ribbon cook book, 1905

Presented as published in 1905. 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

422Calories

16 gProtein

16 gCarbs

33 gFat

Full nutrition (34 nutrients)

Calories422 kcal

Protein16 g

Carbohydrates16 g

Fiber2.6 g

Sugars7.8 g

Total Fat33 g

Saturated Fat17 g

Monounsaturated Fat10 g

Polyunsaturated Fat2.7 g

Omega-30.1 g

Cholesterol430 mg

Sodium728 mg

Potassium389 mg

Calcium66 mg

Iron2.2 mg

Magnesium39 mg

Phosphorus281 mg

Zinc1.9 mg

Copper0.1 mg

Manganese0.3 mg

Vitamin D2 mcg

Vitamin C0 mg

Vitamin A344 mcg

Vitamin E1.7 mg

Vitamin K3.1 mcg

Vitamin B60.3 mg

Vitamin B120.9 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)1.7 mg

Folate48 mcg

Choline299 mg

Caffeine0 mg

Water161 g

As published

This recipe was extracted from Blue Ribbon cook book (1905) by Blue Ribbon Limited, page 83. The excerpt below is the record exactly as published.

Corn a la Southern—1 can corn, 2 eggs, 2 tablespoons melted butter, 2 cups scalded milk, 14 teaspoon salt, 44 teaspoon Blue Ribbon pepper

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