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Virginia Dish
From Harper's cook book encyclopædia, 1902
Serves 1
Presented as published in 1902. 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
604Calories
41 gProtein
30 gCarbs
46 gFat
Full nutrition (34 nutrients)
Calories604 kcal
Protein41 g
Carbohydrates30 g
Fiber0 g
Sugars28 g
Total Fat46 g
Saturated Fat15 g
Monounsaturated Fat11 g
Polyunsaturated Fat4.3 g
Omega-30.1 g
Cholesterol834 mg
Sodium471 mg
Potassium1013 mg
Calcium714 mg
Iron3.7 mg
Magnesium83 mg
Phosphorus894 mg
Zinc4.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D8.7 mcg
Vitamin C0 mg
Vitamin A476 mcg
Vitamin E2.3 mg
Vitamin K0.6 mcg
Vitamin B60.6 mg
Vitamin B124.4 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.6 mg
Niacin (B3)0.8 mg
Folate98 mcg
Choline675 mg
Caffeine0 mg
Water584 g
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 346. The excerpt below is the record exactly as published.
ginia dish. Scrape the substance out of twelve ears of tender green corn (it is better scraped than grated, as you do not get those husky par- ticles which you cannot avoid with a grater) ; add yolks and whites, beaten separately, of four eggs, a teaspoonful of sugar, the same of flour mixed in a table-spoonfid of butter, a small quantity of salt and pepper, and one pint of milk
Cook this with the app: pantry check, scaling, and the assistant.