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Corn Put Up in Jars
From The household (of the Detroit free press), 1886
Serves 6
When used soak all night in clear cold water.
Presented as published in 1886. 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
14Calories
0 gProtein
2 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories14 kcal
Protein0.5 g
Carbohydrates2.5 g
Fiber0.4 g
Sugars1.2 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium0.4 mg
Potassium40 mg
Calcium0.5 mg
Iron0.1 mg
Magnesium4.4 mg
Phosphorus13 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water26 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 414. The excerpt below is the record exactly as published.
CORN PUT UP IN JARS, Gather the corn when in good eating state ; place the corn, cob and all, in a vessel and pour boiling water over it ; let it remain in the hot water three to five minutes, then cut the corn from the cob, put a layer of corn then a layer of salt
Cook this with the app: pantry check, scaling, and the assistant.