Stewed Corn
From Statesmen's dishes; and how to cook them, 1890
Presented as published in 1890. 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
1720Calories
10 gProtein
31 gCarbs
174 gFat
Full nutrition (33 nutrients)
Calories1720 kcal
Protein9.8 g
Carbohydrates31 g
Fiber0 g
Sugars13 g
Total Fat174 g
Saturated Fat99 g
Monounsaturated Fat36 g
Polyunsaturated Fat0 g
Cholesterol502 mg
Sodium7100 mg
Potassium474 mg
Calcium303 mg
Iron0.1 mg
Magnesium29 mg
Phosphorus278 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K12 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water283 g
As published
This recipe was extracted from Statesmen's dishes; and how to cook them (1890) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 21. The excerpt below is the record exactly as published.
STEWED CORN. BY MISS PHCEBE W. COUZINS, I/L.B. (Ex-United States Marshal, Eastern District of Missouri.) >PLIT the kernels of corn before removing from the cob, and in cutting off cut them several ar times through, leaving a large part on the cob to be scraped off, so as to make a fine mass of the whole. Take a pint of milk or cream, bring it to a boil, and put the corn in and boil slowly in a closed porcelain kettle for fifteen or twenty minutes, with a very little salt
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