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Fried Corn
From Farm and home cook book and housekeeper's assistant, 1907
Serves 2
Presented as published in 1907. 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
42Calories
1 gProtein
7 gCarbs
1 gFat
Full nutrition (20 nutrients)
Calories42 kcal
Protein1.4 g
Carbohydrates7.4 g
Fiber1.2 g
Sugars3.7 g
Total Fat0.8 g
Sodium0 mg
Potassium119 mg
Calcium0.3 mg
Iron0.2 mg
Magnesium13 mg
Phosphorus38 mg
Zinc0.3 mg
Copper0 mg
Manganese0.1 mg
Vitamin B60.1 mg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Water40 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Farm and home cook book and housekeeper's assistant (1907) by Adeline O. Goessling, page 119. The excerpt below is the record exactly as published.
Fried Corn Cut tender corn from the cob and fry in a little sweet butter, just enough to keep the corn from sticking to the pan, stirring often. When nicely browned, season with salt and pepper, and add a little sweet cream
Cook this with the app: pantry check, scaling, and the assistant.