Stewed Corn
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 4
Presented as published in 1901. 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 standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 36. The excerpt below is the record exactly as published.
Stewed Corn. — Shave corn off the ear ; to three pints of corn add three tablespoon- fuls of butter, pepper and salt to taste, and just enough water to cover; place in pan, cover and cook rather slow, from half hour to an hour, stirring often ; just before it is done, add a half cup sweet cream
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