Pickled Corn
From The encyclopaedia of practical cookery, 1892
Serves 6
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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 141. The excerpt below is the record exactly as published.
sufficient vinegar in a saucepan to cover the corn; flavour it with shallots cut into halves, bay- leaves, basilicum, and a few cloves and peppercorns. Boil the vinegar for ten minutes, then take it off the fire, and when cold, pour it over the corn. Sprinkle a few table-spoonfuls of mustard-seeds
Cook this with the app: pantry check, scaling, and the assistant.