Canned Corn
From Manual for army cooks, 1896
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 120. The excerpt below is the record exactly as published.
CANNED CORN. Open can one hour before cooking. Put in kettle and cover with boiling water ; let stand ten minutes ; drain, and cover corn with hot water, a little salted. Set in vessel of hot water and cook one-half hour
Cook this with the app: pantry check, scaling, and the assistant.