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To Can Corn
From Kentucky receipt book, 1903
Serves 20
Presented as published in 1903. 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
591Calories
0 gProtein
153 gCarbs
0 gFat
Full nutrition (16 nutrients)
Calories591 kcal
Protein0 g
Carbohydrates153 g
Fiber0 g
Sugars153 g
Total Fat0.5 g
Sodium1.5 mg
Potassium3.1 mg
Calcium1.5 mg
Iron0.1 mg
Magnesium0.5 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Water0 g
Estimated from matched ingredients across 20 servings.
As published
This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 205. The excerpt below is the record exactly as published.
sugar corn and cut from the cdb, put in preserving ket- tle with a little water and let it come to good boil before remov- ing from the fire. Take a little citric acid
Cook this with the app: pantry check, scaling, and the assistant.