vegetarianveganpescatariangluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free
Escalloped Corn
From Vegetarian Cook Book, 1904
Serves 6
Presented as published in 1904. 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
71Calories
3 gProtein
14 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories71 kcal
Protein2.8 g
Carbohydrates14 g
Fiber3.3 g
Sugars7.8 g
Total Fat1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium260 mg
Potassium587 mg
Calcium23 mg
Iron1.1 mg
Magnesium34 mg
Phosphorus72 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A52 mcg
Vitamin E0.7 mg
Vitamin K9.7 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.3 mg
Folate18 mcg
Choline8.2 mg
Caffeine0 mg
Water198 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Vegetarian Cook Book (1904) by E. G. Fulton, Edward Fulton, page 10. The excerpt below is the record exactly as published.
ESCALLOPED CORN . Corn, 2 cans. Tomatoes, 6. Tomato sauce, 1^ cups. Salt.
Cook this with the app: pantry check, scaling, and the assistant.