vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Stewed Corn
From The household (of the Detroit free press), 1886
Serves 3
Keep the vessel covered while cooking to preserve color.
Presented as published in 1886. 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
418Calories
15 gProtein
68 gCarbs
13 gFat
Full nutrition (31 nutrients)
Calories418 kcal
Protein15 g
Carbohydrates68 g
Fiber11 g
Sugars36 g
Total Fat13 g
Saturated Fat1.5 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol20 mg
Sodium32 mg
Potassium1157 mg
Calcium106 mg
Iron1.7 mg
Magnesium122 mg
Phosphorus413 mg
Zinc2.8 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0.8 mcg
Vitamin A27 mcg
Vitamin E0 mg
Vitamin B60.7 mg
Vitamin B120.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)7 mg
Folate0 mcg
Choline15 mg
Water423 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The household (of the Detroit free press) (1886) by Goff, May Perrin,, page 521. The excerpt below is the record exactly as published.
STEWED CORN. Stew one quart of corn in its own liquor, setting the vessel containing it in an outer one of hot water. Should the corn be very dry, add a little cold water. When tender, pour in enough milk to cover the corn, bring to a boil, and put in a tablespoonful of butter rolled in flour, and salt to taste
Cook this with the app: pantry check, scaling, and the assistant.