Stewed Corn

Ingredients

• one quart of this
• half a pint rich milk
• two or three ounces butter
• salt
• white pepper

Method

1. 1

   Cut corn from the cob and add to a covered tin pail with milk.

2. 2

   Stew until cooked in boiling water for about two hours, stirring occasionally.

3. 3

   Adjust moisture with more milk or cream if needed.

As published

This recipe was extracted from Buckeye cookery (1892), page 186. The excerpt below is the record exactly as published.

one quart of this add half a pint rich milk, and stew until cooked in a covered tin pail, in a kettle one-third full of boiling water; then add salt, white pepper, and two or three ounces butter ; allow two hours for cooking; it seems a long time, but there is no danger of burning, and it requires no more at- tention than to stir it occasionally and to keep good the supply of © water. If drier than liked, add more milk or cream. Or, after cutting corn from the cob, boil the cobs ten or fifteen. minutes and — take out and put corn in same water; when tender, add a dressing of milk, butter, pepper and salt, and just before serving, stir in beaten eggs, allowing three eggs to a dozen ears of corn. Bina’s STEWED CORN. Shave corn off the ear, being careful not to cut into the cob; to three pints corn add three table-spoons butter, pepper and salt

Cook this with the app: pantry check, scaling, and the assistant.