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Stewed Corn
From Kentucky receipt book, 1903
Serves 2
Presented as published in 1903. 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
552Calories
18 gProtein
96 gCarbs
11 gFat
Full nutrition (20 nutrients)
Calories552 kcal
Protein18 g
Carbohydrates96 g
Fiber16 g
Sugars48 g
Total Fat11 g
Sodium0 mg
Potassium1548 mg
Calcium4.3 mg
Iron2.5 mg
Magnesium168 mg
Phosphorus493 mg
Zinc3.6 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin B61 mg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.9 mg
Niacin (B3)10 mg
Water524 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 81. The excerpt below is the record exactly as published.
Stewed Corn. Cut corn from cob, but not too close, then scrape the cob, put in skillet with either warm or cold water; stir often. It can be seasoned with a slice of breakfast bacon, pepper and salt, or omit the bacon, and when done season with 1 tablespoon of butter
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