Stewed Corn with Cream
From French dishes for American tables, 1886
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
2453Calories
37 gProtein
165 gCarbs
229 gFat
Full nutrition (25 nutrients)
Calories2453 kcal
Protein37 g
Carbohydrates165 g
Fiber24 g
Sugars74 g
Total Fat229 g
Saturated Fat96 g
Monounsaturated Fat34 g
Cholesterol615 mg
Sodium102 mg
Potassium2835 mg
Calcium301 mg
Iron3.9 mg
Magnesium287 mg
Phosphorus1033 mg
Zinc6.6 mg
Copper0.6 mg
Manganese1.9 mg
Vitamin K11 mcg
Vitamin B61.6 mg
Vitamin B120 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)1.4 mg
Niacin (B3)16 mg
Water1084 g
As published
This recipe was extracted from French dishes for American tables (1886) by Caron, Pierre, page 66. The excerpt below is the record exactly as published.
Stewed Corn with Cream. Boil ten ears of corn, then cut the corn from the cob, and put it in a saucepan, with two ounces of butter, a pinch of salt, and two glasses of cream
Cook this with the app: pantry check, scaling, and the assistant.