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Corn on the Cob
From Domestic science, principles and application, 1914
Presented as published in 1914. 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
508Calories
17 gProtein
88 gCarbs
10 gFat
Full nutrition (20 nutrients)
Calories508 kcal
Protein17 g
Carbohydrates88 g
Fiber15 g
Sugars44 g
Total Fat9.8 g
Sodium0 mg
Potassium1422 mg
Calcium3.9 mg
Iron2.3 mg
Magnesium155 mg
Phosphorus453 mg
Zinc3.3 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin B60.9 mg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9.5 mg
Water481 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 26. The excerpt below is the record exactly as published.
Corn on the Cob Method. — Remove the husks and silk from the ears.
Cook this with the app: pantry check, scaling, and the assistant.