Pickled Green 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.
Pickled Green Corn. - (1) Procure the corn while unripe and about the size of the little finger ; peel off the leaves, and lay the ears in a pickle-jar, with a few small pieces of basilicum and a few bay-leaves mixed in with them. Put a sufficient quantity of vinegar
Cook this with the app: pantry check, scaling, and the assistant.