Hvu.iEp Corn
From Buckeye cookery, 1892
Serves 20
This dish is considered a luxury and can be served hot or cold.
Presented as published in 1892. 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 Buckeye cookery (1892), page 255. The excerpt below is the record exactly as published.
Hvu.iEp Corn.—This old-fashioned luxury is really a delicious dish when properly prepared. Take a six-quart pail full of ashes (hard wood ashes, if possible, as they are stronger); put them into an iron kettle with three gallons of water; let them boil about five minutes, then set off from the fire, and turn in a pint of cold water to settle it. The water should then feel a little slippery. Turn off the lye and strain; put it into an iron kettle, and put in six quarts of shelled corn; put it over a brisk fire, and let it boil half an honr, skimming and stirring frequently (the outside skin of the kernels wil] then slip oif); strain off the lye, and rinse thor- oughly in several clear waters. When the lye is thus weakened, turn the corn into a large dish-pan, and turn in water enough to cover it; then rub thoroughly with the hands, till the black chits come off; rinse and strain off till the water looks clear; then put back into a clean kettle, with water enough to cover it, and let it boil; then turn off water, put on again, and parboil three or four times (it will swell to about double the first quantity); the last time boil till quite soft; it may be necessary to add water occasionally; stir often, so as not to burn at the bottom. of the kettle; when quite soft, -put in two large table-spoons of salt
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.