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Corn Gems
From Vegetarian Cook Book, 1904
Serves 3
Presented as published in 1904. 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
531Calories
29 gProtein
56 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories531 kcal
Protein29 g
Carbohydrates56 g
Fiber3.2 g
Sugars18 g
Total Fat21 g
Saturated Fat8.3 g
Monounsaturated Fat5.9 g
Polyunsaturated Fat3.3 g
Omega-30.1 g
Cholesterol401 mg
Sodium630 mg
Potassium688 mg
Calcium455 mg
Iron4.5 mg
Magnesium73 mg
Phosphorus558 mg
Zinc3.3 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D4.3 mcg
Vitamin C0 mg
Vitamin A238 mcg
Vitamin E1.2 mg
Vitamin K3.9 mcg
Vitamin B60.4 mg
Vitamin B122.4 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)1.1 mg
Niacin (B3)4.4 mg
Folate105 mcg
Choline345 mg
Caffeine0 mg
Water321 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 63. The excerpt below is the record exactly as published.
CORN GEMS Corn, 1 can. Bread crumbs, li/^ cups. Milk, 3 cups. Eggs, 6. Salt.
Cook this with the app: pantry check, scaling, and the assistant.