vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Canned Corn
From Buckeye cookery, 1892
Serves 4
Presented as published in 1892. 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 Buckeye cookery (1892), page 69. The excerpt below is the record exactly as published.
CANNED Corn. Diceclve an ounce tartaric acid in half tea-cup water, and take one table-spoon to two quarts of sweet corn; cook, and while boil- ing hot, fill the cans, which should be tin. When used turn into a colander, rinse with cold water, add a little soda and sugar while cooking, and 4 season with butter
Cook this with the app: pantry check, scaling, and the assistant.