vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Cut Corn in Brine
From The new practical housekeeping, 1890
Serves 5
Corn may be steamed instead of scalded.
Presented as published in 1890. 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
442Calories
15 gProtein
77 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories442 kcal
Protein15 g
Carbohydrates77 g
Fiber13 g
Sugars38 g
Total Fat8.5 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium44797 mg
Potassium1247 mg
Calcium31 mg
Iron2.4 mg
Magnesium136 mg
Phosphorus394 mg
Zinc3 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.3 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water419 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 533. The excerpt below is the record exactly as published.
Cut Com in Brine, scald corn just enough to set milk, cut from cob and to every four pints corn add pint salt
Cook this with the app: pantry check, scaling, and the assistant.