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Corn That Will Keep
From Magnet users cook book, 1920
Serves 2
Recipe by Mrs. Robt. Lamont, Stayner, Ontario.
Presented as published in 1920. 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
552Calories
18 gProtein
96 gCarbs
11 gFat
Full nutrition (33 nutrients)
Calories552 kcal
Protein18 g
Carbohydrates96 g
Fiber16 g
Sugars48 g
Total Fat11 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium1167 mg
Potassium1548 mg
Calcium5 mg
Iron2.5 mg
Magnesium168 mg
Phosphorus493 mg
Zinc3.6 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)10 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water524 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Magnet users cook book (1920) by Petrie Manufacturing Co, page 69. The excerpt below is the record exactly as published.
CORN THAT WILL KEEP. Boil corn on cob for 10 minutes, cut corn - off cob and to every quart of corn add a teaspoon of salt
Cook this with the app: pantry check, scaling, and the assistant.