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Green Corn (Roasted)
From The white ribbon cook book, 1894
Serves 1
This is frequently eaten in camp.
Presented as published in 1894. 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
85Calories
3 gProtein
15 gCarbs
2 gFat
Full nutrition (20 nutrients)
Calories85 kcal
Protein2.8 g
Carbohydrates15 g
Fiber2.4 g
Sugars7.4 g
Total Fat1.6 g
Sodium0 mg
Potassium237 mg
Calcium0.7 mg
Iron0.4 mg
Magnesium26 mg
Phosphorus76 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin B60.2 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Water80 g
As published
This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 53. The excerpt below is the record exactly as published.
Green Corn (Roasted) — Open the husks, remove the silk, close the husks closely, and roast in the ashes of a wood fire until tender; serve with butter, pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.