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Escalloped Corn
From The New century cook book, 1899
Serves 4
Recipe by Mrs. J. A. White.
Presented as published in 1899. 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
21Calories
1 gProtein
4 gCarbs
0 gFat
Full nutrition (20 nutrients)
Calories21 kcal
Protein0.7 g
Carbohydrates3.7 g
Fiber0.6 g
Sugars1.8 g
Total Fat0.4 g
Sodium0 mg
Potassium59 mg
Calcium0.2 mg
Iron0.1 mg
Magnesium6.5 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Water20 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The New century cook book (1899), page 40. The excerpt below is the record exactly as published.
Escalloped Corn. Cover the bottom of a dish with canned corn, put a layer of bread crumbs, pepper, salt and butter to taste, then another 80 New Century Cook Book. layer of corn, covering with bread crumbs, season and butter. Add milk enough to make it moist and put in oven, bake. Mrs. J. A. White. Baked Corn. Grate eight large ears of corn, half pint of milk, two eggs, salt and pepper to taste
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