Indian Corn Preparation
From The spirit of cookery, 1895
Ensure plenty of butter for richness.
Presented as published in 1895. 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 The spirit of cookery (1895) by Johann Ludwig Wilhelm Thudichum, page 228. The excerpt below is the record exactly as published.
tincture of pepper, and salted. Plenty of hutter
Cook this with the app: pantry check, scaling, and the assistant.