Boiled Sweet Corn Cobs with Butter

Ingredients

• young corn from six cobs
• butter
• some salt

Method

1. 1

   Remove the husk and fluffy part of the corn, soak in cold water for an hour, then cook in sufficient water for about twenty minutes.

2. 2

   Add salt and cook for another five minutes.

3. 3

   Serve with butter.

Nutrition per serving

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 425. The excerpt below is the record exactly as published.

Boiled Sweet Corn Cobs with Butter]. Cut the cor# off the cob with a knife, put in a saucepan with some butter, pepper and salt to taste, cook for a few minutes. Serve as a vegetable with any kind of meat. Com Fritters {Beignets de Mais) Cook the corn and cut corn off the cob. Add to two cups of corn four tablespoons cream, tw’o tablespoons milk, five tablespoons flour, two eggs, pepper and salt to taste; mix all together and then drop tablespoonfuls of it into boiling hot fat. If the fritters become round, there is too much flour, add more milk; if they scatter, there is too little — in which case add a little more flour. The fritters should be nice and flat — not plump. If using canned corn, leave out the cream and milk, using the same quantity of flour and eggs. Baked Southern Corn Pudding Pouding de Mais, A la Meridionale Take young corn from six cobs, slice it twice from the cob. Add to three cups of the corn two cups milk and four eggs; stir the milk and eggs as for a custard, then add the corn to it; season with pepper and salt. If the corn is not sweet add a tablespoon sugar. Bake in a well-buttered earthen dish in oven about one and a half hours with three or four pieces of butter on top. Serve as a vegetable. 288 THE SWEDISH, FRENCH, AMERICAN COOK BOOK Creamed Cardoons ( Cardorxs a la Creme) Peel the cardoons, put in a little water with some salt

Cook this with the app: pantry check, scaling, and the assistant.