Grated Corn

Ingredients

• some corn
• a little salt
• white pepper
• a spoonful or so of cream
• butter

Method

1. 1

   Grate off all the grains from boiled corn, heat over the fire with salt, white pepper, butter, and cream, and serve very hot.

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 28. The excerpt below is the record exactly as published.

buttered piedish, liberally sprinkled with bits of butter, grated cheese, and coralline pepper, and baked till of a pretty golden brown. This is known as Gnocchi alia Napolitana. If preferred, tomato puree or any good sauce or gravy may be used instead of the cheese, &c. If, however, the green corn in the ear be available, the following are some of the ways in which it may be utilised : Corn, Indian, to boil. — Choose short, thick ears, and strip off all but the inner layer of husk, turning this back to remove the “ silk ” from the corn and any bad grains ; then fold it back, tie it up at the top, put it in a large pan half full of boiling water, and boil steadily for fifteen to twenty minutes, according to the size of the ear ; now remove the strings, and serve very hot, with a boat of melted butter, Holland- aise sauce, or oiled butter, as you please. Or, remove the husks and silk from six young corn cobs, lay them in a pan with sufficient water to cover them, add a gill of milk, |-oz. of butter, and a small handful of salt, and cook for twenty minutes. Serve very hot in a napkin. N.B. — This last is the best way of cooking canned corn. grated. — Boil some corn by the first recipe, then grate off all the grains and heat over the fire with a little salt, white pepper, butter, and a spoonful or so of cream

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