Corn to Boil
From The Toronto Cook Book, 1915
Serves 6
Presented as published in 1915. 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 The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 131. The excerpt below is the record exactly as published.
Corn to Boil Always select young corn for boiling. Drop in boiling water which has been salted; boil about fifteen minutes; serve on cob, season with butter, pepper and salt. 256 The Toronto CookBook Baked Onions Wash and skin six large onions, boil for one-half hour; drain and pick out hearts with silver fork; chop fine with a little cold ham, chicken or bacon; mix with bread crumbs and season with pepper and salt, then moisten with cream. Stuff onion, put into baking pan with a little water and cook in slow oven until tender, basting constantly with melted butter. Stewed Onions Take small onions, skin and place in cold water; let stand couple of hours, then put on to boil; when tender, drain off water, add a cup of milk and season with butter, pepper and salt. Fried Corn Take about one dozen ears corn
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