Indian Corn
From Culinary jottings, 1885
Ensure the cob is young for the best flavor.
Presented as published in 1885. 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 Culinary jottings (1885) by A. R. Kenney-Herbert, page 108. The excerpt below is the record exactly as published.
Indian com, boiled, stripped with a fork from the cob, tossed in melted butter, peppered, and salted
Cook this with the app: pantry check, scaling, and the assistant.