Tomatoes with Corn

Name: Tomatoes with Corn
Ingredients: Have ready three or four ears of fresh sweet corn; Prepare and cook tomatoes as in the preceding recipe

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

361Calories

14 gProtein

67 gCarbs

6 gFat

Full nutrition (33 nutrients)

Calories361 kcal

Protein14 g

Carbohydrates67 g

Fiber14 g

Sugars38 g

Total Fat6.1 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium30 mg

Potassium2124 mg

Calcium62 mg

Iron2.8 mg

Magnesium143 mg

Phosphorus370 mg

Zinc2.7 mg

Copper0.5 mg

Manganese1.2 mg

Vitamin D0 mcg

Vitamin C82 mg

Vitamin A250 mcg

Vitamin E3.2 mg

Vitamin K47 mcg

Vitamin B60.9 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.5 mg

Niacin (B3)8.3 mg

Folate89 mcg

Choline40 mg

Caffeine0 mg

Water804 g

As published

This recipe was extracted from A practical cook and text book for general use (1896) by Ellen Goodell Smith, page 55. The excerpt below is the record exactly as published.

Tomatoes with Corn. Prepare and cook tomatoes as in the preceding recipe. Have ready three or four ears of fresh sweet corn

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