Creole Corn

Ingredients

• Peel and cut in quarters four good-sized tomatoes
• the pulp of a dozen ears of corn
• a level teaspoonful of salt
• one sweet pepper chopped fine
• a dash of white pepper
• four tablespoonfuls of cream
• two tablespoonfuls of butter

Method

1. 1

   Peel and cut in quarters four good-sized tomatoes; put these in a saucepan with a dozen okra washed and cut in thin slices; cover and stew slowly for twenty minutes; add the pulp of a dozen ears of corn, a level teaspoonful of salt, one sweet pepper chopped fine, a dash of white pepper; cook over hot water for fifteen minutes; add either four tablespoonfuls of cream or two tablespoonfuls of butter, and send at once to the table.

Nutrition per serving

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 28. The excerpt below is the record exactly as published.

CREOLE CORN Peel and cut in quarters four good-sized tomatoes; put these in a saucepan with a dozen I02 My Best 250 Recipes okf a washed and cut in thin slices ; cover and stew slowly for twenty minutes; add the pulp of a dozen ears of corn, a level teaspoonful of salt, one sweet pepper chopped fine, a dash of white pepper; cook over hot water for fifteen minutes; add either four tablespoonfuls of cream or two tablespoonfuls of butter

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