Boiled Sweet Corn
From Fifty-two Sunday dinners, 1913
Presented as published in 1913. 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 Fifty-two Sunday dinners (1913) by Elizabeth O. Hiller, page 52. The excerpt below is the record exactly as published.
Boiled Sweet Corn Frozen Apricots — Sultana Cake Demi Tasse Iced Tea BOILED HALIBUT — COLD Have a piece of Halibut cut weighing two and one-half pounds. Tie in a square of cheese cloth (to prevent scum from settling on the flesh of fish). Cover with boiling water
Cook this with the app: pantry check, scaling, and the assistant.