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Corn with Ham
From The farm cook & rule book, 1923
Serves 3
Presented as published in 1923. 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
814Calories
57 gProtein
16 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories814 kcal
Protein57 g
Carbohydrates16 g
Fiber2.7 g
Sugars24 g
Total Fat56 g
Saturated Fat20 g
Monounsaturated Fat26 g
Polyunsaturated Fat7 g
Omega-30 g
Cholesterol248 mg
Sodium3778 mg
Potassium1290 mg
Calcium33 mg
Iron3.4 mg
Magnesium81 mg
Phosphorus604 mg
Zinc6.9 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D2.5 mcg
Vitamin C0 mg
Vitamin A27 mcg
Vitamin E0.9 mg
Vitamin K0.4 mcg
Vitamin B61.3 mg
Vitamin B123.1 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)0.9 mg
Niacin (B3)14 mg
Folate11 mcg
Choline292 mg
Caffeine0 mg
Water306 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The farm cook & rule book (1923) by Nell Beaubien Nichols, page 89. The excerpt below is the record exactly as published.
Corn with Ham 1 cupful corn 1 egg 4 cupfuls chopped ham % teaspoonful pepper
Cook this with the app: pantry check, scaling, and the assistant.