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To Can Green Corn for Winter Use
From The new Kentucky home cook book, 1884
Serves 9
Also nice for corn oyster.
Presented as published in 1884. 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
430Calories
14 gProtein
75 gCarbs
8 gFat
Full nutrition (33 nutrients)
Calories430 kcal
Protein14 g
Carbohydrates75 g
Fiber12 g
Sugars37 g
Total Fat8.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium24887 mg
Potassium1209 mg
Calcium19 mg
Iron2.2 mg
Magnesium132 mg
Phosphorus383 mg
Zinc2.9 mg
Copper0.3 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.1 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water407 g
Estimated from matched ingredients across 9 servings.
As published
This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 99. The excerpt below is the record exactly as published.
TO CAN GREEN CORN FOR WINTER USE. Select young, tender corn ; cut and scrape from the cob ; pack in jars; put one pint of salt to seven pints of corn
Cook this with the app: pantry check, scaling, and the assistant.