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Corn Creole
From A calendar of dinners, with 615 recipes, 1913
Serves 1
Presented as published in 1913. 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
583Calories
14 gProtein
42 gCarbs
41 gFat
Full nutrition (32 nutrients)
Calories583 kcal
Protein14 g
Carbohydrates42 g
Fiber5.1 g
Sugars26 g
Total Fat41 g
Saturated Fat4.5 g
Monounsaturated Fat1.7 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol29 mg
Sodium93 mg
Potassium885 mg
Calcium303 mg
Iron0.8 mg
Magnesium83 mg
Phosphorus402 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.4 mg
Vitamin D2.3 mcg
Vitamin C28 mg
Vitamin A78 mcg
Vitamin E0.1 mg
Vitamin B60.5 mg
Vitamin B121.3 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)3.6 mg
Folate6.2 mcg
Choline43 mg
Water402 g
As published
This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 127. The excerpt below is the record exactly as published.
Corn Creole Pepper Salad = Cheese Pasties Grape Juice Water Ice Coffee *Corn Creole—Put 2 cans corn into saucepan with 2 tablespoons chopped green peppers and 1 cup milk, and cook slowly 10 minutes; season with salt and pepper, add 2 tablespoons Crisco
Cook this with the app: pantry check, scaling, and the assistant.