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Corn Rolls

Name: Corn Rolls
Yield: 4 servings
Ingredients: the chopped meat of a good-sized boiled fowl; six hard-boiled eggs chopped fine; half a pound of raisins; half a pound of olives; a dozen sweet red peppers; one pound of dried Indian corn

From The housewife's referee, 1898

Serves 4

Presented as published in 1898. 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

684Calories

15 gProtein

135 gCarbs

12 gFat

Full nutrition (34 nutrients)

Calories684 kcal

Protein15 g

Carbohydrates135 g

Fiber3.8 g

Sugars43 g

Total Fat12 g

Saturated Fat2.3 g

Monounsaturated Fat6 g

Polyunsaturated Fat2.6 g

Omega-30.1 g

Cholesterol4.9 mg

Sodium910 mg

Potassium1074 mg

Calcium121 mg

Iron7.1 mg

Magnesium169 mg

Phosphorus460 mg

Zinc4.1 mg

Copper0.6 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C17 mg

Vitamin A18 mcg

Vitamin E1 mg

Vitamin K3.8 mcg

Vitamin B60.6 mg

Vitamin B120.6 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.2 mg

Niacin (B3)4.5 mg

Folate98 mcg

Choline12 mg

Caffeine0 mg

Water98 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 91. The excerpt below is the record exactly as published.

Corn Rolls. — Take the chopped meat of a good-sized boiled fowl, six hard-boiled eggs chopped fine, half a pound each of raisins and olives stoned and chopped, and the pressed juice from a dozen sweet red peppers boiled soft. Mix with these ingredients (except the eggs) one pound of dried Indian corn

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