Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn | 1/2 cup kernels (82g) | 77 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- 9 cups young corn cut from the cob
- 1 cup water
- 1 cup sugar
- salt
Directions
CORN, No. 1.
Mrs. Frank Connell.
Take 9 cups young corn cut from the cob, add 1 cup water, 1 cup sugar, ^ or ii'cup salt. Boil H> minutes and seal in glass jars. When opening for use. drain ofT the liqui^r, and freshen the corn in lukewarm water for 3 or 4 hours. Then drain again and cook in milk, seasoning to taste. The sugaj" may be. omitted, if desired.
268 OLD COrXTRV RECIPES AND XEIV.
CORN. No. -2.
Fill the jars with cut err, and then proceed as for String Beans, No. 3, but without adding water. Screw the lids on; at the end of 3 hours Irosen them up a moment, then screw up again and boil another hour. The cans must be just as full as they can hold and the lids not too tight at first.