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To Can Corn
From The art of cookery, 1899
Serves 1
Presented as published in 1899. 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
85Calories
3 gProtein
15 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories85 kcal
Protein2.8 g
Carbohydrates15 g
Fiber2.4 g
Sugars7.4 g
Total Fat1.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium2333 mg
Potassium237 mg
Calcium2.1 mg
Iron0.4 mg
Magnesium26 mg
Phosphorus76 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water80 g
As published
This recipe was extracted from The art of cookery (1899) by Emma P. Ewing, page 75. The excerpt below is the record exactly as published.
To Can Corn. — Cut the corn from the cob and pack it, as compactly as possible, in glass cans. Screw the caps loosely on the cans, set them on a rack in a boiler, add warm water until the cans are half covered, put the lid on the boiler, and cook the corn three hours, then screw down the caps on the cans and remove them from the boiler. When cold tighten the caps, wrap the cans in paper, and set in a cool, dry closet. To Can Peas. — Fill glass cans, as compactly as possi- ble, with peas. Set the cans on a rack in a boiler, fill with warm water, add a teaspoonful of salt to each quart of peas
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