Boiled Green Corn
From Manual for army cooks, 1896
Cold boiled corn may be cut from the cob and fried, or fried mixed with mashed potato.
Presented as published in 1896. 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 Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 57. The excerpt below is the record exactly as published.
BOILED GREEN CORN. Time, thirty to forty minutes. Corn for boiling should be full grown, but yoix. ig and tender. Sugar corn is the most desirable. When the grains become hard it is too old for boil- ing. Test l)y piercing the grain, when the milk should escape in a jet. Clean by stripping off the outer layer of shucks, turn back the inner shucks, l^ick off the silk, bring back the inner shucks over the grains, tie the ends. This i)rocess preserves the sweetness of the corn. Put the corn into a pot of boiling salt water — enough to cover it.
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