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Corn
From Kirmess cook book, 1907
Serves 1
Presented as published in 1907. 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
101Calories
3 gProtein
19 gCarbs
2 gFat
Full nutrition (20 nutrients)
Calories101 kcal
Protein2.8 g
Carbohydrates19 g
Fiber2.4 g
Sugars12 g
Total Fat1.6 g
Sodium0 mg
Potassium237 mg
Calcium0.7 mg
Iron0.4 mg
Magnesium26 mg
Phosphorus76 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin B60.2 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Water80 g
As published
This recipe was extracted from Kirmess cook book (1907), page 112. The excerpt below is the record exactly as published.
CORN. Mrs. T. K. Egbert. Corn on cob should never be put in salted water, as salt hardens it. Place it in boiling hot water, cooking for ten to fifteen minutes or until tender. A teaspoonful of sugar added to water
Cook this with the app: pantry check, scaling, and the assistant.