Stewed Corn and Tomatoes
From Healthful cookery, 1904
Presented as published in 1904. 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
438Calories
15 gProtein
78 gCarbs
7 gFat
Full nutrition (21 nutrients)
Calories438 kcal
Protein15 g
Carbohydrates78 g
Fiber16 g
Sugars41 g
Total Fat7.1 g
Sodium1973 mg
Potassium2458 mg
Calcium83 mg
Iron6.5 mg
Magnesium173 mg
Phosphorus385 mg
Zinc2.7 mg
Copper0.6 mg
Manganese1.2 mg
Vitamin C44 mg
Vitamin B60.5 mg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)5.2 mg
Water689 g
As published
This recipe was extracted from Healthful cookery (1904) by E. E. Kellogg, page 50. The excerpt below is the record exactly as published.
Stewed Corn and Tomatoes. — • Boil dried or fresh corn until perfectly tender, add to each cup of corn two cups of strained stewed tomatoes, either canned or freshly cooked. Salt to taste
Cook this with the app: pantry check, scaling, and the assistant.