Dried Sweet Corn

Name: Dried Sweet Corn
Ingredients: 1 pint dried corn; Mi cup rich milk; 1 tablespoon butter; salt; pepper

From The royal baker and pastry cook, 1902

Presented as published in 1902. 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

1370Calories

35 gProtein

266 gCarbs

29 gFat

Full nutrition (28 nutrients)

Calories1370 kcal

Protein35 g

Carbohydrates266 g

Sugars19 g

Total Fat29 g

Saturated Fat2.9 g

Monounsaturated Fat5.3 g

Polyunsaturated Fat6.7 g

Omega-30.2 g

Cholesterol31 mg

Sodium47 mg

Potassium1816 mg

Calcium55 mg

Iron6.8 mg

Magnesium440 mg

Phosphorus1199 mg

Zinc11 mg

Copper0.7 mg

Manganese3 mg

Vitamin C0 mg

Vitamin E0 mg

Vitamin K3.2 mcg

Vitamin B61.3 mg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.2 mg

Niacin (B3)12 mg

Folate273 mcg

Water31 g

As published

This recipe was extracted from The royal baker and pastry cook (1902) by New York Cooking School, page 75. The excerpt below is the record exactly as published.

Dried Sweet Corn. — Soak 1 pint overnight. Drain, add fresh cold water, and cook slowly. When tender drain, add Mi cup rich milk, 1 tablespoon butter, salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.