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Corn in Tomato Cups
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
575Calories
19 gProtein
101 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories575 kcal
Protein19 g
Carbohydrates101 g
Fiber17 g
Sugars51 g
Total Fat22 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol31 mg
Sodium7.5 mg
Potassium1842 mg
Calcium18 mg
Iron2.9 mg
Magnesium182 mg
Phosphorus525 mg
Zinc3.8 mg
Copper0.4 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C17 mg
Vitamin A52 mcg
Vitamin E0.7 mg
Vitamin K9.7 mcg
Vitamin B61.1 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.9 mg
Niacin (B3)11 mg
Folate18 mcg
Choline8.2 mg
Caffeine0 mg
Water642 g
As published
This recipe was extracted from Kirmess cook book (1907), page 113. The excerpt below is the record exactly as published.
CORN IN TOMATO CUPS. Com which is too old for serving on the cob is cut raw, seasoned, a tablespoonful of butter added to eaeh 266 KIRMESS COOK BOOK. pint and packed in tomatoes from which the centres have been scooped out
Cook this with the app: pantry check, scaling, and the assistant.