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To Can Tomatoes and Corn
From The new Kentucky home cook book, 1884
Serves 16
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
96Calories
4 gProtein
18 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories96 kcal
Protein3.6 g
Carbohydrates18 g
Fiber3.8 g
Sugars9.9 g
Total Fat1.6 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium7.5 mg
Potassium547 mg
Calcium15 mg
Iron0.7 mg
Magnesium37 mg
Phosphorus97 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0 mcg
Vitamin C20 mg
Vitamin A63 mcg
Vitamin E0.8 mg
Vitamin K12 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)2.2 mg
Folate22 mcg
Choline10 mg
Caffeine0 mg
Water206 g
Estimated from matched ingredients across 16 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 TOMATOES AND CORN. Prepare the tomatoes as for cooking. To one gallon of tomatoes add one quart of corn cut and scraped from the cob
Cook this with the app: pantry check, scaling, and the assistant.