Stewed Cora

Name: Stewed Cora
Ingredients: To 1 pint add; A teaspoon salt; A teaspoon sugar; dash pepper; A cup cream or rich milk

From Royal baker and pastry cook, 1913

Presented as published in 1913. 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

631Calories

21 gProtein

116 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories631 kcal

Protein21 g

Carbohydrates116 g

Fiber22 g

Sugars52 g

Total Fat11 g

Saturated Fat0.3 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium2338 mg

Potassium1881 mg

Calcium117 mg

Iron5 mg

Magnesium211 mg

Phosphorus533 mg

Zinc3.9 mg

Copper0.7 mg

Manganese4.4 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A6.8 mcg

Vitamin E0.3 mg

Vitamin K41 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.9 mg

Niacin (B3)11 mg

Folate4.3 mcg

Choline2.8 mg

Caffeine0 mg

Water527 g

As published

This recipe was extracted from Royal baker and pastry cook (1913) by Royal Baking Powder Company, page 75. The excerpt below is the record exactly as published.

Stewed Cora. — Husk com. Draw sharp knife down center of each row of grains; press out pulp with back of knife. To 1 pint add A teaspoon salt, A teaspoon sugar, dash pepper, A cup cream or rich milk

Cook this with the app: pantry check, scaling, and the assistant.