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Stewed Green Corn and Tomatoes
From The encyclopaedia of practical cookery, 1892
Serves 6
Can be served as a vegetable or separate dish.
Presented as published in 1892. 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
196Calories
7 gProtein
35 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories196 kcal
Protein6.9 g
Carbohydrates35 g
Fiber6.7 g
Sugars19 g
Total Fat3.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7.6 mg
Potassium832 mg
Calcium16 mg
Iron1.2 mg
Magnesium68 mg
Phosphorus187 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A64 mcg
Vitamin E0.8 mg
Vitamin K12 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.1 mg
Folate23 mcg
Choline10 mg
Caffeine0 mg
Water303 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 142. The excerpt below is the record exactly as published.
Stewed Green Corn and Tomatoes.— Put twelve tender ears of corn in salted water, boil them for about fifteen minutes, and then cut the corn off the cob. Peel about 21b. of tomatoes, cut them in small pieces, put in a saucepan with pepper, salt, and butter
Cook this with the app: pantry check, scaling, and the assistant.