Hulled Corn
From Every-day dishes and every-day work, 1897
Well-hulled corn is often available in the market.
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 13. The excerpt below is the record exactly as published.
Hulled Corn. — To Hull the Corn : Put enough wood-ashes into a large kettle to half fill it ; then nearly fill with hot water, and boil ten minutes. Drain off the water from the ashes, turn it CEKEALS. ' 29 into a kettle, and pour in four quarts of clean, shelled field corn, white varieties preferable. Boil till the hulls will rub off. Skim the corn out of the lye water, and put it into a tub of fresh cold water. To remove the hulls, scrub the corn well with a clean stiff brush-broom kept for the purpose, changing the water often. Put through half a dozen or more waters, and then take the corn out by handfuls, rubbing each well between the hands to loosen the remaining hulls, and drop again into clear water. Pick out all hulls. Cleanse the corn through several more waters if it is to be dried and kept before using. Well-hulled corn is often found in the market. If preferred, a tablespoonful of carbonate of soda
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