To Stew Corn
From A practical cook and text book for general use, 1896
Presented as published in 1896. 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 (20 nutrients)
Calories85 kcal
Protein2.8 g
Carbohydrates15 g
Fiber2.4 g
Sugars7.4 g
Total Fat1.6 g
Sodium0 mg
Potassium237 mg
Calcium0.7 mg
Iron0.4 mg
Magnesium26 mg
Phosphorus76 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin B60.2 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Water80 g
As published
This recipe was extracted from A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 51. The excerpt below is the record exactly as published.
To Stew Corn. Score the corn with a sharp knife
Cook this with the app: pantry check, scaling, and the assistant.