To Cook Dried Corn

Name: To Cook Dried Corn
Ingredients: One cup full of the corn; one pint and a half, all it will soak up; sweet cream; milk; butter; salt; pepper; a little flour

From The Queen Cook Book: A Careful Compilation of Recipes and Practical ..., 1895

Delicious when rightly proportioned according to the quantity of corn.

Presented as published in 1895. 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

1138Calories

30 gProtein

209 gCarbs

31 gFat

Full nutrition (32 nutrients)

Calories1138 kcal

Protein30 g

Carbohydrates209 g

Sugars21 g

Total Fat31 g

Saturated Fat6.6 g

Monounsaturated Fat5.4 g

Polyunsaturated Fat4.9 g

Omega-30.2 g

Cholesterol61 mg

Sodium180 mg

Potassium2950 mg

Calcium436 mg

Iron7.5 mg

Magnesium376 mg

Phosphorus1079 mg

Zinc7 mg

Copper1.5 mg

Manganese3.5 mg

Vitamin D2.3 mcg

Vitamin C63 mg

Vitamin A80 mcg

Vitamin E0.1 mg

Vitamin K1.6 mcg

Vitamin B61.4 mg

Vitamin B121.3 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.7 mg

Niacin (B3)7.8 mg

Folate226 mcg

Choline43 mg

Water391 g

As published

This recipe was extracted from The Queen Cook Book: A Careful Compilation of Recipes and Practical ... (1895) by William Hart Boyd, page 46. The excerpt below is the record exactly as published.

To Cook Dried Corn. One cup full of the corn will be sufficient for six or more persons. Put cold water on it, and the hulls that rise on top pour off, then put on cold soft or rain water about one pint and a half, all it will soak up, set it where it will keep quite warm, in an earthen dish or a good tin basin. It will soak in five or six hours. Then put in^ sweet cream and milk, butter, salt, pepper and a little flour

Cook this with the app: pantry check, scaling, and the assistant.