Boiled Corn
From The Central cook book, 1924
Presented as published in 1924. 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
As published
This recipe was extracted from The Central cook book (1924) by N.C.). Circle Number Three Central Methodist Church (Raleigh, page 15. The excerpt below is the record exactly as published.
Boiled Corn Husk corn, removing all silks. Put corn into fresh boiling water to cover, and boil rapidly for five minutes. Remove from water and place on platter on which napkin
Cook this with the app: pantry check, scaling, and the assistant.