Green Corn (Stewed)

Ingredients

• the corn from the cob
• some pieces of butter
• a little pepper
• a little salt
• cover with milk

Method

1. 1

   Cut the corn from the cob, put into boiling water and stew for 30 minutes.

2. 2

   Remove nearly all the water, cover with milk, and stew until tender.

3. 3

   Before serving, roll butter in flour and mix with the corn, adding pepper and salt, give one boil and serve.

Nutrition per serving

As published

This recipe was extracted from The white ribbon cook book (1894) by Kathryn Armstrong, page 52. The excerpt below is the record exactly as published.

Green Corn (Stewed) — Having cut the com from the cob, put into boiling water and allow to stew 3^ hour; remove nearly all the water and cover with milk, and allow to stew until, tender; before dishing, roll some pieces of butter in flour and mix with the corn, adding a little pepper and salt; give one boil and serve. 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 salted water, and boil % tio^r. Cut off stalks and dish upon a napkin. Green Corn (Roasted) — Open the husks, remove the silk, close the husks closely, and roast in the ashes of a wood fire until tender; serve with butter, pepper and salt. This is fre- quently eaten in camp. Summer Squash — Pare the outer rind, re- move the seeds, quarter, and lay in ice water 10 minutes; put into boiling water, a little salt

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