vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Hulled Corn
From The new practical housekeeping, 1890
Serves 2
Delicious warmed over in a little butter, browning nicely.
Presented as published in 1890. 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
25Calories
0 gProtein
0 gCarbs
3 gFat
Full nutrition (22 nutrients)
Calories25 kcal
Protein0.1 g
Carbohydrates0.3 g
Total Fat2.6 g
Saturated Fat1.5 g
Monounsaturated Fat0.5 g
Cholesterol7.5 mg
Sodium1.5 mg
Potassium7.1 mg
Calcium4.5 mg
Iron0 mg
Magnesium0.4 mg
Phosphorus4.2 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin K0.2 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Niacin (B3)0 mg
Water4.3 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 527. The excerpt below is the record exactly as published.
Hulled Corn, when prepared as directed in Winter Vegetables, or as may be bought, cook till ten- der, adding a little water if needed, season with salt and a table- spoon or two of crea
Cook this with the app: pantry check, scaling, and the assistant.