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Corn and Potatoes
From The bride's cook book, 1915
Serves 1
Presented as published in 1915. 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
435Calories
16 gProtein
92 gCarbs
2 gFat
Full nutrition (29 nutrients)
Calories435 kcal
Protein16 g
Carbohydrates92 g
Fiber17 g
Sugars7.4 g
Total Fat2.1 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1124 mg
Potassium2067 mg
Calcium203 mg
Iron28 mg
Magnesium161 mg
Phosphorus318 mg
Zinc2.5 mg
Copper4 mg
Manganese6.2 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A0 mcg
Vitamin B61.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)7.1 mg
Folate45 mcg
Water430 g
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 90. The excerpt below is the record exactly as published.
CORN AND POTATOES 1 Can of Com 2 Cups Diced Boiled Potatoes Salt, Pepper, Butter
Cook this with the app: pantry check, scaling, and the assistant.