Potatoes and Corn
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. 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 Cook County cook book (1912) by Associated College Women Workers, page 283. The excerpt below is the record exactly as published.
POTATOES AND CORN.— Chop fine cold boiled potatoes and mix with cooked corn in proportion of 1 cup of potato to J/^ cup of corn; put 3 large tablesp#)ons of good dripping
Cook this with the app: pantry check, scaling, and the assistant.