Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one ounce
- two tablespoonfuls of the acid solution to every quart of corn
- two quarts of corn
- a pint of water
- a teaspoonful of soda through two quarts of corn
- pepper
- salt
Directions
Dissolve one ounce and a quarter of tartaric acid in half a pint of water, cut the corn from the cob and add sufficient water to cook it properly. When cooked add two tablespoonfuls of the acid solution to every quart of corn. Can it immediately ; seal securely and put it away in a cool, dry place. When wanted to use stir half a teaspoonful of soda through two quarts of corn, and let it stand a little while before cooking. Do not cook it in tin, as it is sure to turn yellow. Season with cream or butter, pepper and salt, and you will say it is nice indeed. Beans and peas can be prepared in the same way and are delicious.