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Uncooked Canned Corn
From The Rural cook book, 1907
Serves 5
Corn keeps perfectly when canned properly.
Presented as published in 1907. 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
442Calories
15 gProtein
77 gCarbs
9 gFat
Full nutrition (20 nutrients)
Calories442 kcal
Protein15 g
Carbohydrates77 g
Fiber13 g
Sugars38 g
Total Fat8.5 g
Sodium0 mg
Potassium1238 mg
Calcium3.4 mg
Iron2 mg
Magnesium135 mg
Phosphorus394 mg
Zinc2.9 mg
Copper0.3 mg
Manganese1 mg
Vitamin B60.8 mg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.3 mg
Water419 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 116. The excerpt below is the record exactly as published.
Uncooked Canned Corn. — Prepare corn by removing husks and silk; break into pieces large enough to fit into two-quart cans. Season cold THE RURAL COOK BOOK. 15S water with just enough salt to taste
Cook this with the app: pantry check, scaling, and the assistant.