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
- one cup water
- eight cups corn
- one teaspoon salt
- two teaspoons sugar to every quart corn
- four successive days
Directions
One cup water, eight cups corn, one teaspoon salt, two teaspoons sugar to every quart corn. Mix thoroughly salt, sugar, water and com. Place tops on loosely. Do not screw tight. Steam as tomatoes, allowing four hours in all. Steam three hours and then screw on top firmly and let steam an hour longer, adding more hot water if necessary.
Always can corn very soon after it is pulled ; within an hour is advisable. Select the firm, full grains before they begin to harden, as this is the period of greatest sugar con- tained. Husk and brush silks off with a stiff brush. Cut grains with sharp knife, scrape lightly, put in jar until full.
Com, peas and lima beans are very hard to keep. For this reason it is better to cook an hour each day for four successive days. Loosen tops before each cooking. After each steaming screw top tight again.