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Scalloped Corn With Pimentoes
From Delta Gamma cook book, 1922
Serves 1
Presented as published in 1922. 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
749Calories
31 gProtein
69 gCarbs
38 gFat
Full nutrition (34 nutrients)
Calories749 kcal
Protein31 g
Carbohydrates69 g
Fiber3.8 g
Sugars30 g
Total Fat38 g
Saturated Fat13 g
Monounsaturated Fat10 g
Polyunsaturated Fat10 g
Omega-31 g
Cholesterol416 mg
Sodium710 mg
Potassium993 mg
Calcium577 mg
Iron4.5 mg
Magnesium92 mg
Phosphorus789 mg
Zinc3.7 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D5.5 mcg
Vitamin C0 mg
Vitamin A277 mcg
Vitamin E3 mg
Vitamin K41 mcg
Vitamin B60.6 mg
Vitamin B122.9 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)1.4 mg
Niacin (B3)4.6 mg
Folate101 mcg
Choline365 mg
Caffeine0 mg
Water480 g
As published
This recipe was extracted from Delta Gamma cook book (1922), page 20. The excerpt below is the record exactly as published.
Scalloped Corn With Pimentoes 1 can corn 2 eggs l}^. cups milk 3^ teaspoon salt 'j/2 cup rolled crackers few grains of cayenne pepper 1 chopped green pepper, or 1 chopped pimento
Cook this with the app: pantry check, scaling, and the assistant.