Dried Corn

Ingredients

• 2qts. of cold water
• 1 pint of clear wood ashes
• season with salt
• season with pepper
• season with butter

Method

1. 1

   Soak dried corn overnight in water or milk.

2. 2

   Boil in the same liquid until tender, seasoning with salt, pepper, and butter before serving.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 137. The excerpt below is the record exactly as published.

Dried Corn. — (1) Cut the grains from ears of tender Indian Corn, spread them on large sheets of paper in the sun, and dry thoroughly ; or put them on pans in a cool oven, and dry ; after which keep them in a cool, dry place. When wanted for use, soak the corn overnight in enough water or milk to cover, and the next day boil in the same liquor till tender ; season with salt, pepper, and butter, and serve hot. (2) Put 1 pint of clear wood ashes in a saucepan with 2qts. of cold water, set it over the fire, and boil for fifteen minutes ; then let the lye cool until the ashes settle at the bottom of the pan. Pour off the clear liquid and strain it. Use enough of the lye thus made, mixed with an equal quantity of cold water, to cover the dried corn placed in a saucepan over the fire, and boil until the hulls begin to For details respecting Culinary Processes, Utensils, Sauces, dec., referred to, see under their special heads. THE ENCYCLOPEDIA OF PRACTICAL COOKERY. 777 Indian Corn — continued. break off the corn ; then drain the corn, throw it into cold water, and rub between the hands through several waters, until the hulls are all removed ; it will then be ready for use. (3) Cover 2qts. of dried corn with cold water, add 1 table- spoonful of powdered carbonate of ammonia (saleratus), .and boil the corn until the hulls crack and begin to curl up. Wash the corn three or four times in cold water, rubbing between the hands to free it from husks or hulls, and after all the hulls are removed, boil it in salted water, or milk-and-water until tender ; season with pepper

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