Stewed Corn

Ingredients

• Cut young corn from the ear
• cover it with milk
• butter to taste
• pepper to taste
• salt to taste
• some rich cream

Method

1. 1

   Put it in a basin, cover it with milk, and cook for half an hour, stirring it frequently; then season to taste, and add some rich cream in which a little corn-starch is stirred, and serve.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 175. The excerpt below is the record exactly as published.

salt to taste, and serve. BAKED CORN — Take 48 full ears of sweet corn, cut and scrape from the ears as above, and then pound in a mortar; add (according to the juiciness of the corn) 3 or 4 cups of milk, 4 well beaten eggs, ^ teacup butter, the same of flour rubbed fine in a little milk, 1 tablespoon of sugar, and salt to taste. Pour into a well greased earthen dish, bake 2 hours till browned on top, and place on the table hot. Eat with plenty of fresh butter. VEGETABLES 229 CORN CHOWDER.— Take 1 can of corn, -er the same amount of green corn cut from the cob, 2 oz. pork fried brown and chopped, 6 potatoes sliced thin, 1^ quarts water; cook until the potatoes are done — about 25 minutes; then add 2 cups milk, and butter and salt to taste. ESCALLOPED CORN. — Cut corn from the cob, spread a layer in a basin, season, put on a layer of sliced tomatoes, season, and so on with alternate layers, seasoning each layer; then fill the dish with rich milk in which a little soda is dissolved, and bake 1 hour. FRIED CORN. — Select roasting ears, cut the corn from the cob, add salt and pepper, put it in a large pie=tin containing hot butter, set where it will cook slowly, and fry, stirring it often. If it should stick to the pan add a very little water, but not otherwise. ' ^ CORN OYSTERS — Cut the corn from 6 ears, add to it 1 well beaten egg, 1 tablespoon of sweet milk, a little salt, and then flour enough to make a pretty stiff batter; drop a spoonful at a time into smoking hot fat, and fry a delicate brown. GREEN CORN PUDDING.— Take the pulp from 2 doz. ears of corn, 1-| quarts of new milk, 2 crackers rolled fine, 3 eggs, 2 teacups sugar, and a little salt. Mix the crackers with the milk, then put in the corn and other ingredients; bake slowly 2^ hours. Serve warm with butter and pepper. CORN SOUFFLE — Take 2 cups of canned corn, 2 cups of milk, 2 eggs, salt to taste. Beat the eggs until very light; add the other ingredients; put the mixture in a buttered pudding-dish, and bake about 40 minutes STEWED CORN. — Cut young corn from the ear, put it in a basin, cover it with milk, and cook ^ hour, stirring it frequently; then season to taste, with butter, pepper and salt, add some rich cream

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