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Corn and Bacon
From Delta Gamma cook book, 1922
Serves 4
Presented as published in 1922. 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
292Calories
9 gProtein
4 gCarbs
27 gFat
Full nutrition (34 nutrients)
Calories292 kcal
Protein8.5 g
Carbohydrates3.7 g
Fiber0.6 g
Sugars2 g
Total Fat27 g
Saturated Fat11 g
Monounsaturated Fat11 g
Polyunsaturated Fat3.5 g
Omega-30.1 g
Cholesterol52 mg
Sodium427 mg
Potassium175 mg
Calcium5.2 mg
Iron0.3 mg
Magnesium14 mg
Phosphorus115 mg
Zinc0.8 mg
Copper0 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A52 mcg
Vitamin E0.4 mg
Vitamin K0.5 mcg
Vitamin B60.2 mg
Vitamin B120.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.7 mg
Folate0.2 mcg
Choline28 mg
Caffeine0 mg
Water48 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 20. The excerpt below is the record exactly as published.
Com and Bacon Shce one-half pound bacon and cut into very small pieces. Strain off liquid from one can of corn. Add two tablespoons melted butter
Cook this with the app: pantry check, scaling, and the assistant.