Boiled Green Corn
From Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ..., 1885
Strip off the outer layer of husks only.
Presented as published in 1885. 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
Nutrition per serving
85Calories
3 gProtein
15 gCarbs
2 gFat
Full nutrition (20 nutrients)
Calories85 kcal
Protein2.8 g
Carbohydrates15 g
Fiber2.4 g
Sugars7.4 g
Total Fat1.6 g
Sodium0 mg
Potassium237 mg
Calcium0.7 mg
Iron0.4 mg
Magnesium26 mg
Phosphorus76 mg
Zinc0.6 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin B60.2 mg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.6 mg
Water80 g
As published
This recipe was extracted from Canoe and Camp Cookery: A Practical Cook Book for Canoeists, Corinthian ... (1885) by Henry H. Soule , Seneca, page 10. The excerpt below is the record exactly as published.
. Boiled Green Com. The sweetness of corn is better preserved in the boiling if the outer layer of husks only is stripped off. Turn back the inner husks and strip off the silk, then replace the inner husks and tie the ends. Put the corn into enough boiling salt water to cover it
Cook this with the app: pantry check, scaling, and the assistant.