Dried Corn Bulled with Saleratus

Ingredients

• Cover two quarts of dried corn
• add a tablespoonful of saleratus
• season it palatably with salt
• season it palatably with pepper
• season it palatably with butter

Method

1. 1

   Cover two quarts of dried corn with cold water, add a tablespoonful of saleratus, and boil the corn until the hulls crack and begin to curl up; then wash the corn three or four times in cold water, rubbing it between the hands to free it from the husks or hulls; after all the hulls are removed, boil the corn in salted boiling water, or milk and water, until it is tender; then season it palatably with pepper and butter, and serve it as a vegetable; or use it with milk or cream and sugar for breakfast or supper.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Miss Corson's practical American cookery and household management (1885) by Juliet Corson, page 219. The excerpt below is the record exactly as published.

season it palatably with salt and pepper, and serve it hot. DRIED CORN HULLED WITH LYE. Put a pint of clear wood-ashes in two quarts of cold water over the fire, and boil them for fifteen minutes ; then l^t the lye cool until the ashes settle at the bottom of the kettle, when the clear Uquid is to be poured off and strained. Use enough of the lye thus made, mixed with an equal quantity of cold water, to cover the dried corn ; put the corn and iye-water over the fire, and boil them until the hulls begin to break off the corn ; then drain the com, throw it into cold water, and rub it between the hands, through several waters, 406 PRACTICAL AMERICAN COOKERY. until the hulls are all removed ; it will then be ready to cook as samp. DRIED CORN BULLED WITH SALERATUS. Cover two quarts of dried com with cold water, add a tablespoonful of saleratus, and boil the corn until the hulls crack and begin to curl up ; then wash the corn three or four times in cold water, rubbing it between the hands to free it from the husks or hulls ; after all the hulls are re- moved, boil the corn in salted boiling water, or milk and water, until it is tender ; then season it palatably with pepper

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