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Puree of Green Corn
From The encyclopaedia of practical cookery, 1892
Serves 5
Serve very hot.
Presented as published in 1892. 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
448Calories
11 gProtein
91 gCarbs
14 gFat
Full nutrition (34 nutrients)
Calories448 kcal
Protein11 g
Carbohydrates91 g
Fiber9.8 g
Sugars15 g
Total Fat14 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat0.8 g
Omega-30 g
Cholesterol27 mg
Sodium919 mg
Potassium611 mg
Calcium264 mg
Iron26 mg
Magnesium77 mg
Phosphorus201 mg
Zinc1.4 mg
Copper0.1 mg
Manganese1.8 mg
Vitamin D0 mcg
Vitamin C1.1 mg
Vitamin A100 mcg
Vitamin E0.3 mg
Vitamin K4.5 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.8 mg
Niacin (B3)9.4 mg
Folate107 mcg
Choline13 mg
Caffeine0 mg
Water483 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 142. The excerpt below is the record exactly as published.
Puree of Green Corn. — Wash and drain lqt. of sweet corn; put it into a saucepan with 2qts. of boiling water, two or three small onions, a bunch of thyme and parsley, one carrot, two or three cloves, and salt and pepper to taste. Boil the corn until tender, then pour it on to a fine wire sieve, remove the onions, carrot, parsley, thyme, and cloves, and rub the corn through the sieve, using a wooden spoon. Return the corn to the saucepan with a small quantity of rich broth and 2oz. of butter
Cook this with the app: pantry check, scaling, and the assistant.