Corn on Cob

Name: Corn on Cob
Ingredients: water; milk or a small quantity of lemon juice; salt, if added

From Science of food & cookery, 1921

Presented as published in 1921. 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

146Calories

8 gProtein

11 gCarbs

8 gFat

Full nutrition (34 nutrients)

Calories146 kcal

Protein8 g

Carbohydrates11 g

Fiber0 g

Sugars12 g

Total Fat7.8 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol29 mg

Sodium7206 mg

Potassium405 mg

Calcium418 mg

Iron0.1 mg

Magnesium67 mg

Phosphorus246 mg

Zinc1 mg

Copper0.3 mg

Manganese0 mg

Vitamin D2.3 mcg

Vitamin C0 mg

Vitamin A78 mcg

Vitamin E0.1 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B121.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.3 mg

Niacin (B3)0.3 mg

Folate0 mcg

Choline43 mg

Caffeine0 mg

Water3996 g

As published

This recipe was extracted from Science of food & cookery (1921) by H. S. Anderson, page 94. The excerpt below is the record exactly as published.

CORN ON COB Add milk or a small quantity of lemon juice to the water for corn, bring to a boil, put in the ears of corn, boil up well, then set on the edge of the stove to draw for 20 minutes. Salt, if added

Cook this with the app: pantry check, scaling, and the assistant.