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Sweet Corn
From Kirmess cook book, 1907
Serves 1
Presented as published in 1907. 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
5 gProtein
39 gCarbs
2 gFat
Full nutrition (28 nutrients)
Calories196 kcal
Protein5.2 g
Carbohydrates39 g
Fiber4.1 g
Sugars7.5 g
Total Fat2.4 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Sodium341 mg
Potassium278 mg
Calcium97 mg
Iron10 mg
Magnesium35 mg
Phosphorus97 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin C0 mg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.1 mg
Folate41 mcg
Choline3.9 mg
Water202 g
As published
This recipe was extracted from Kirmess cook book (1907), page 112. The excerpt below is the record exactly as published.
SWEET CORN. Mrs. Howland, Brooklyn, Husk the corn, removing all the silk; put into boiling water about six or eight minutes, if the corn is young; if the corn is old, a little longer. Then throw the com into ice cold water and leave for a few minutes as this blanches it ; with a sharp-pointed knife, cut through the center of the kernel, and with the back of the knife press out the com. To prepare for dinner, cook in a double boiler and let it boil for about ten or fifteen minutes. VEGETABLES. 265 Eemove from fire and season with butter, pepper and salt
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