Boiled Corn
From The fun of cooking, 1915
Some prefer to boil corn in the husk.
Presented as published in 1915. 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 fun of cooking (1915) by Caroline French Benton, page 34. The excerpt below is the record exactly as published.
BOILED COKN Have a deep kettle full of water boiling hard; take off the huskB and silk, and boil the ears hard for twenty min- utes; serve with butter and salt
Cook this with the app: pantry check, scaling, and the assistant.