Green Corn (Boiled)
From The white ribbon cook book, 1894
Serves 1
Presented as published in 1894. 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 The white ribbon cook book (1894) by Kathryn Armstrong, page 53. The excerpt below is the record exactly as published.
Green Corn (Boiled) — Strip off all the outer husks, allowing the innermost to remain; remove the silk and re-cover the ear with the remaining 112 White Ribbon Cook Book, hnsk, secure with a piece of thread, plunge into boiling salt
Cook this with the app: pantry check, scaling, and the assistant.