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Fried Corn
From Atlanta women's club cook book, 1921
Serves 2
Mrs. J. A. Carlisle
Presented as published in 1921. 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
380Calories
13 gProtein
44 gCarbs
17 gFat
Full nutrition (34 nutrients)
Calories380 kcal
Protein13 g
Carbohydrates44 g
Fiber7.3 g
Sugars22 g
Total Fat17 g
Saturated Fat4 g
Monounsaturated Fat5.1 g
Polyunsaturated Fat1.8 g
Omega-30.1 g
Cholesterol21 mg
Sodium1410 mg
Potassium777 mg
Calcium8.2 mg
Iron1.3 mg
Magnesium83 mg
Phosphorus280 mg
Zinc2 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0.1 mcg
Vitamin C0 mg
Vitamin A3.5 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.5 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)6.1 mg
Folate0 mcg
Choline15 mg
Caffeine0 mg
Water374 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 89. The excerpt below is the record exactly as published.
FRIED CORN. 6 medium ears com. 1 cup water. 4 slices bacon. 1 t-spoon salt
Cook this with the app: pantry check, scaling, and the assistant.