Scalloped Corn
From Domestic science, principles and application, 1914
This recipe serves 2.
Presented as published in 1914. 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
1519Calories
28 gProtein
124 gCarbs
125 gFat
Full nutrition (34 nutrients)
Calories1519 kcal
Protein28 g
Carbohydrates124 g
Fiber7.3 g
Sugars34 g
Total Fat125 g
Saturated Fat60 g
Monounsaturated Fat28 g
Polyunsaturated Fat5.7 g
Omega-30.4 g
Cholesterol324 mg
Sodium3231 mg
Potassium867 mg
Calcium532 mg
Iron6.5 mg
Magnesium108 mg
Phosphorus548 mg
Zinc3.4 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A814 mcg
Vitamin E2.7 mg
Vitamin K15 mcg
Vitamin B60.4 mg
Vitamin B121.9 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)1 mg
Niacin (B3)10 mg
Folate144 mcg
Choline79 mg
Caffeine0 mg
Water326 g
As published
This recipe was extracted from Domestic science, principles and application (1914) by Pearl La Verne Bailey, page 79. The excerpt below is the record exactly as published.
Scalloped Corn 1 can corn Spk. pepper 1 c. milk 2 tsp. sugar 2 tbsp. flour 1 c. bread crumbs (stale) 2 tbsp. butter 13^ c. melted butter 1 tsp. salt
Cook this with the app: pantry check, scaling, and the assistant.