Scalloped Corn
From A simple course in home economics for rural schools, 1916
Presented as published in 1916. 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
235Calories
3 gProtein
16 gCarbs
18 gFat
Full nutrition (34 nutrients)
Calories235 kcal
Protein3.2 g
Carbohydrates16 g
Fiber3 g
Sugars7.4 g
Total Fat18 g
Saturated Fat10 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat0.6 g
Omega-30.1 g
Cholesterol43 mg
Sodium2336 mg
Potassium273 mg
Calcium17 mg
Iron0.6 mg
Magnesium30 mg
Phosphorus84 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A139 mcg
Vitamin E0.5 mg
Vitamin K5.2 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate1 mcg
Choline4.1 mg
Caffeine0 mg
Water84 g
As published
This recipe was extracted from A simple course in home economics for rural schools (1916) by Mary Edna Gearing, page 59. The excerpt below is the record exactly as published.
Scalloped Corn 2 eggs — slightly beaten 1 can corn li/o T. melted butter 1 t. salt f. g. pepper
Cook this with the app: pantry check, scaling, and the assistant.