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Green Corn (Stewed)
From The Ideal cook book, 1899
Serves 1
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
100Calories
4 gProtein
16 gCarbs
2 gFat
Full nutrition (31 nutrients)
Calories100 kcal
Protein3.6 g
Carbohydrates16 g
Fiber2.4 g
Sugars8.6 g
Total Fat2.4 g
Saturated Fat0.5 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol3 mg
Sodium9.5 mg
Potassium275 mg
Calcium31 mg
Iron0.4 mg
Magnesium29 mg
Phosphorus101 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0.2 mcg
Vitamin A8 mcg
Vitamin E0 mg
Vitamin B60.2 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate0 mcg
Choline4.5 mg
Water102 g
As published
This recipe was extracted from The Ideal cook book (1899) by Anne Clarke, page 60. The excerpt below is the record exactly as published.
Green Corn (Stewed). Having cut the corn from the cob, put into boiling water and allow to stew a quarter of an hour ; remove nearly all the water and cover with milk, and allow to stew until tender; before dishing, roll some pieces of butter in flour and mix with the corn, adding a little pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.