Preserved Green Corn
From The encyclopaedia of practical cookery, 1892
Serves 2
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.
Preserved Green Corn. — Choose very full ears of tender com, remove the husk and silk, cut the corn from the cob Indian Corn — continued. with the back of a knife, pack it in glass jars, filling them and pressing the corn down, and then close them with rubber and porcelain-lined covers. Put some laths across the bottom of a large boiler, and fill it with the jars of corn, laying a little straw or hay between each to prevent them knocking against one another during the boiling. Pour in enough cold water
Cook this with the app: pantry check, scaling, and the assistant.