vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Creole Corn
From Mary Jane's cook book, 1916
Serves 1
Mrs. F. C., Beverly.
Presented as published in 1916. 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
520Calories
17 gProtein
91 gCarbs
10 gFat
Full nutrition (29 nutrients)
Calories520 kcal
Protein17 g
Carbohydrates91 g
Fiber16 g
Sugars44 g
Total Fat9.9 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium3 mg
Potassium1477 mg
Calcium9.3 mg
Iron2.7 mg
Magnesium160 mg
Phosphorus463 mg
Zinc3.4 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C35 mg
Vitamin A11 mcg
Vitamin B61 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)10 mg
Folate8.4 mcg
Water538 g
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 127. The excerpt below is the record exactly as published.
CREOLE CORN. Corn, 6 ears. Sweet green peppers, 4. Olive oil.
Cook this with the app: pantry check, scaling, and the assistant.