Green Corn in Cream

Ingredients

• one pint of corn
• half a teaspoonful of salt
• half a teaspoonful of sugar
• one-fourth of a teaspoonful of pepper
• one tablespoonful of butter
• three-fourths of a cupful of milk or cream

Method

1. 1

   Boil corn for 10 minutes, cool slightly, and cut kernels in half.

2. 2

   Press corn from husks, then combine with salt, sugar, pepper, butter, and milk in a saucepan.

3. 3

   Simmer for 10 minutes and serve hot.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 271. The excerpt below is the record exactly as published.

Green Corn in Cream. Husk the corn, and boil it for ten minutes. Cool it a little. Draw a sharp knife down each row of kernels, thus cutting every kernel in two. Press the corn from the husks with the back of a knife. When all the corn is ready, put it in a saucepan, and to each pint add half a teaspoonful of salt, half a teaspoonful of sugar, one- fourth of a teaspoonful of pepper, one table-spoonful of butter, and three-fourths of a cupful of milk or cream. Simmer for ten minutes, and serve very hot. This is the most satisfactory mode of preparing the corn when it is at all old and hard. * Canned Corn. Put a can of corn in a stew-pan with three gills of milk, one teaspoonful each of salt and sugar, and one- VEGETABLES. 519 fourth of a teaspoonful of pepper. Simmer for twenty minutes ; then add a generous table-spoonful of butter, and serve. * Lima Beans. These beans should stand in cold water for at least an hour before they are cooked, and at the time of cook- ing two quarts of boiling water should be allowed for each quart of beans. An hour's cooking probably will be sufficient. The beans should be seasoned with salt, pepper, and butter ; or white- or poulette sauce should be served with them. ; - Dried Lima beans, if used, should be soaked in cold water over night. Cook them for .two hours, and season them with salt and butter. * Succotash. Use a pint of shelled • beans, ten or a dozen ears of corn, half a pint of cream or niilk, two table-spoonfuls- of butter, one teaspoonful of salt, and one-fourth of a tea- spoonful of pepper. Wash the beans, and boil them for an hour in clear water. Pour off the water at the end of that time, and put into the stew-pan a gill of boiling water, the milk or cream, and the corn cut from the cob. Heat the dish to the boiling-point, and then let it simmer for a quarter of an hour. After this time has passed, add the butter, salt, and pepper to the corn and beans ; then boil up once and serve. If the corn be fresh from the garden and very tender, from five to ten minutes' simmering will cook it suffi- ciently, whereas, if it be a trifle old, from twenty to thirty minutes' cooking may be required. 520 MISS PARLOA'S KITCHEN COMPANION. * Escaloped Corn and Tomatoes. Use one pint of co

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