Boiled Green Corn
From Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .., 1902
Alternatively, cut from the cob while hot and season with butter, pepper, and salt.
Presented as published in 1902. 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 Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 50. The excerpt below is the record exactly as published.
BOILED GREEN CORN. Choose young eugar-corn, full grown, but not hard; test With the nail. When the grain is pierced, the milk should 114 Mother's Cook Boos. escape in a jet, and not be thick. Clean by stripping off the outer leaves, turn back the innermost covering carefully, pick off every thread of silk, and re-cover the ear with the thin husk that grew nearest it. Tie at the top with a bit of thread, put boiling water salt
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