Green Corn

Ingredients

• twelve ears of corn
• cup of milk or cream
• tablespoon of cold butter
• season with pepper
• season with salt

Method

1. 1

   Cut off the kernels from the corn cobs and scrape the cob.

2. 2

   Put the corn into a saucepan with just enough water to cook without burning; boil for about twenty minutes.

3. 3

   Add milk or cream, butter, and season with pepper and salt.

4. 4

   Boil for ten minutes longer and serve hot.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from How we cook in Tennessee .. (1906) by Jackson (Tenn.). First Baptist Church. The Silver Thimble Society., page 58. The excerpt below is the record exactly as published.

cup of milk or cream, tablespoon of cold butter, season with pepper and salt. Boil ten minutes longer and dish up hot. HOW WE COOK IN TENNESSEE. 101 Corn Pudding. — Twelve ears of corn grated, add whites and yolks of four eggs beaten separately, one teaspoon sugar, the same of flour mixed up in a tablespoon of butter, a little salt, one pint of sweet milk. Bake three-quarters of an hour. — Mrs. Sam Lancaster. Green Corn Boiled. — Strip off the husks, pick out all the silk, and put in boiling water, but no salt ; boil twenty minutes. Fried Squash. — Use the crook-neck squash; slice crosswise, very thin, lay in salt water, wipe them on a towel, dip in meal and fry in hot lard. As you take them out lay them on wrap- ping paper just a moment to absorb the grease. — Very fine. Squash. — Peel, cut and boil the squash in salted water till tender; drain and mash smoothly, seasoning with salt, pepper and butter. Parsnips. — Boil for one hour or until tender. Throw into cold water and remove the skins. Cut into slices and sprinkle with salt and pepper, dip in melted butter; then roll in flour and fry in butter until brown on both sides. Or the parsnips may be mashed, seasoned and served with butter. Parsnip Fritters. — Boil four or five parsnips. When tender take off the skin and mash them, then add half teacup sweet milk and pinch of salt, one egg and enough flour to make a stiff batter. Put a tablespoon of lard in frying pan over the fire, and drop from a spoon ; fry brown. Oyster Plant. — Wash the roots, scrape them, throw them in cold water; then cut crosswise in thin slices, throw into fresh water enough to cover, add a little salt and stew one hour in covered vessel. Pour off water, add a little milk, butter and pepper. Boil up and serve hot. Scalloped Tomatoes. — Place in a baking dish a layer of bread crumbs, then a layer of peeled tomatoes sliced, with bits of butter, a little pepper and salt ; then bread crumbs, tomato, and so on, until the dish is full, having the bread crumbs on top. Place in the oven and bake. — Mrs. H. J. Vandenbrook. 102 HOW WE COOK IN TENNESSEE. Spanish Way to Cook Tomatoes. — Peel a dozen ripe toma- toes and fry in bntter with two or three sliced green peppers; sprinkle on a little salt; add an onion and cook well together. Stuffed Tomatoes. — Cut a slice from the stem end of each, and scoop out pulp. Mince one small onion, fry slightly, add one gill hot water, tomato pulp, two ounces cold veal or chicken chopped fine, simmer slowly, season with salt and pepper; stir in enough cracker dust or bread crumbs to absorb mois- ture; take off fire and let cool, stuff the tomatoes, small piece of butter on top of each and bake until sligthly browned. — Mrs. A. H. Ellington. Stewed Tomatoes. — Pour boiling water over one dozen ripe tomatoes; let stand a few minutes. Peel off skins, slice and cook about twenty minutes in saucepan; then add tablespoon butter, salt and pepper. Stew fifteen minutes longer and serve hot. Or if desired turn them into a baking dish and put bits of light bread, cut in squares, in the tomatoes, adding a tiny bit of butter and sugar to each piece. Set in the oven just long enough to toast the bread. — Mrs. Sam Lancaster. Stuffed Tomatoes. — Cut the tops from six choice tomatoes and scoop the meat out with a spoon. Mix with meat and juice of tomato one-quarter pound of chopped nuts, half cup of chopped nuts, quarter teaspoonful of cayenne pepper, one teaspoonful of salt, three tablespoonfuls of mayonnaise dress- ing. Dissolve one tablespoonful of gelatine and mix with the ingredients. Set on ice till it begins to stiffen, then fill the tomatoes with it and serve on lettuce leaves with a little more mayonnaise dressing if desired. — Miss Pattie Crook. Tomatoes Stuffed with Lobster. — Peel tomatoes and scoop out the meat, leaving enough to keep the shape. Chop the to- matoes, season with salt, black pepper, cayenne pepper, and a little lemon juice. Mix well with the lobster, and add an oil mayonnaise dressing. Then refill the tomatoes and place on ice. Serves six people, and is delicious. — Eleanor Freeman Lancaster. HOW WE COOK IN TENNESSEE. 103 Stuffed Baked Tomatoes. — From the blossom end of a dozen smooth, ripe tomatoes, cut a thin slice and with a small spoon scoop ont the pulp without breaking the rind; chop a small head of cabbage and a good size onion fine, and mix with them fine bread crumbs and the pulp; season with pepper

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