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Escallop of Peppers and Corn
From The Cook County cook book, 1912
Serves 2
Canned corn may be used, requiring less cream.
Presented as published in 1912. 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
385Calories
10 gProtein
50 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories385 kcal
Protein9.7 g
Carbohydrates50 g
Fiber8.4 g
Sugars25 g
Total Fat16 g
Saturated Fat6.8 g
Monounsaturated Fat3.2 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol29 mg
Sodium2.2 mg
Potassium816 mg
Calcium6.8 mg
Iron1.4 mg
Magnesium88 mg
Phosphorus260 mg
Zinc1.9 mg
Copper0.2 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C8.8 mg
Vitamin A95 mcg
Vitamin E0.3 mg
Vitamin K0.9 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.6 mg
Folate2.5 mcg
Choline2.5 mg
Caffeine0 mg
Water287 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 282. The excerpt below is the record exactly as published.
ESCALLOP OF PEPPERS AND CORN.— Cut enough sweet corn from the coib to make 3 cups. Take 2 or 3 sweet green peppers, and remove the insides, then slice them in very thin circles, and arrange a layer of the corn in a ^buttered baking dish, salt it, and then place some rings of the peppers, then another layer of the corn, and so on until the dish is filled, finishing the top with peppers. To a cup of cream or milk add 1 well-beaten egg and 2 tablespoons of melted butter
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