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Roasted Green Corn
From The encyclopaedia of practical cookery, 1892
Serves 4
Serve 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
254Calories
8 gProtein
44 gCarbs
5 gFat
Full nutrition (20 nutrients)
Calories254 kcal
Protein8.4 g
Carbohydrates44 g
Fiber7.3 g
Sugars22 g
Total Fat4.9 g
Sodium0 mg
Potassium711 mg
Calcium2 mg
Iron1.2 mg
Magnesium77 mg
Phosphorus227 mg
Zinc1.7 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin B60.5 mg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.8 mg
Water241 g
Estimated from matched ingredients across 4 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.
Roasted Green Corn. — Husk one dozen ears of corn, and remove the silk ; rub them with butter, season with pepper and salt
Cook this with the app: pantry check, scaling, and the assistant.