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Fried Corn
From Scientific cooking with scientific methods, 1911
Serves 2
This dish pairs well with fried chicken.
Presented as published in 1911. 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 Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 78. The excerpt below is the record exactly as published.
Fried Corn. Cut fresh sweet corn from the cob. Put into hot frying-pan one tablespoon lard, one tablespoon butter
Cook this with the app: pantry check, scaling, and the assistant.