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To Can Corn
From Original White House Cookbook, 1887
Serves 2
Use new rubber rings every two years.
Presented as published in 1887. 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
423Calories
14 gProtein
74 gCarbs
8 gFat
Full nutrition (20 nutrients)
Calories423 kcal
Protein14 g
Carbohydrates74 g
Fiber12 g
Sugars37 g
Total Fat8.2 g
Sodium0 mg
Potassium1185 mg
Calcium3.3 mg
Iron1.9 mg
Magnesium129 mg
Phosphorus378 mg
Zinc2.8 mg
Copper0.3 mg
Manganese1 mg
Vitamin B60.8 mg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8 mg
Water401 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 283. The excerpt below is the record exactly as published.
TO CAN CORN. Split the kernels lengthwise with a knife, then scrape with the back of the knife, thus leaving the hulls upon the cob. Fill cans full of cut corn. 420 CANNED FRUITS. pressing it in very hard. To press the corn in the can, use the small end of a potato masher, as this will enter the can easily. It will take from ten to a dozen large ears of corn
Cook this with the app: pantry check, scaling, and the assistant.