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Potatoes and Corn
From Kirmess cook book, 1907
Serves 4
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
234Calories
9 gProtein
52 gCarbs
3 gFat
Full nutrition (28 nutrients)
Calories234 kcal
Protein8.6 g
Carbohydrates52 g
Fiber9.9 g
Total Fat3 g
Saturated Fat0.1 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol7.9 mg
Sodium750 mg
Potassium1222 mg
Calcium135 mg
Iron18 mg
Magnesium90 mg
Phosphorus163 mg
Zinc1.3 mg
Copper2.6 mg
Manganese4 mg
Vitamin D0 mcg
Vitamin C16 mg
Vitamin A0 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.7 mg
Folate30 mcg
Water234 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Kirmess cook book (1907), page 118. The excerpt below is the record exactly as published.
POTATOES AND CORN. Mrs, 0, F. McDowell. Cut the kernels from six ears of boiled corn. Cut eight cold boiled potatoes into small dice of uniform size. Put into a frying-pan a tablespoonful of butter and turn the potatoes* and corn into this; salt and pepper
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