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How to Preserve Corn
From The Swedish, French, American cook book, 1918
Serves 1
Presented as published in 1918. 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
110Calories
4 gProtein
19 gCarbs
2 gFat
Full nutrition (20 nutrients)
Calories110 kcal
Protein3.6 g
Carbohydrates19 g
Fiber3.2 g
Sugars9.6 g
Total Fat2.1 g
Sodium0 mg
Potassium308 mg
Calcium0.9 mg
Iron0.5 mg
Magnesium34 mg
Phosphorus98 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin B60.2 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.1 mg
Water104 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 624. The excerpt below is the record exactly as published.
How to Preserve Com Take fully ripe sweet corn
Cook this with the app: pantry check, scaling, and the assistant.