vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Corn Stewed with Cream
From Good Things to Eat as Suggested by Rufus, 1911
Serves 2
Presented as published in 1911. 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
385Calories
6 gProtein
14 gCarbs
37 gFat
Full nutrition (33 nutrients)
Calories385 kcal
Protein6 g
Carbohydrates14 g
Fiber0.3 g
Sugars5.5 g
Total Fat37 g
Saturated Fat16 g
Monounsaturated Fat9.8 g
Polyunsaturated Fat3.6 g
Cholesterol77 mg
Sodium455 mg
Potassium252 mg
Calcium184 mg
Iron0.4 mg
Magnesium21 mg
Phosphorus157 mg
Zinc0.6 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.5 mcg
Vitamin C1 mg
Vitamin A130 mcg
Vitamin E0.4 mg
Vitamin K2.5 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.5 mg
Folate10 mcg
Choline18 mg
Caffeine0 mg
Water128 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 48. The excerpt below is the record exactly as published.
CORN STEWED WITH CREAM— Select a half dozen ears of Indian corn, remove the silks and outer husks, place them in a saucepan and cover with water. Cook, drain, and cut the corn off the cobs with a sharp knife, being very careful that none of the cob adheres to the corn. Place in a stew-pan with one cup of hot bechamel sauce, one-half breakfast-cupful of cream and about one-quarter of an ounce of butter. Season with pepper and salt and a little grated nutmeg
Cook this with the app: pantry check, scaling, and the assistant.