Stewed Corn

Ingredients

• one quart of corn
• half a pint of rich milk
• two table-spoonfuls of butter
• two well-beaten eggs
• one tea-spoonful of salt
• one-half tea-spoonful of black pepper

Method

1. 1

   Add corn to a covered tin pail with milk and cook in boiling water until done.

2. 2

   Add salt, pepper, and butter.

3. 3

   Stir in beaten eggs just before serving.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The new Kentucky home cook book (1884) by Maysville (Ky.). Methodist Episcopal Church, South., page 86. The excerpt below is the record exactly as published.

STEWED CORN, WITH BREAKFAST BACON. Put two pints of corn cut from the cob into a hot skillet, with slices of breakfast bacon ; cover with boiling water, and cook rather slowly for half an hour; when nearly done, season to taste with salt, pepper, and half a tea-cupful of The New Kentucky Home Cook Book. 169 sweet cream with a tea-spoonful of flour stirred into it. Boil up well, and serve. STEWED CORN. To one quart of corn cut and scraped from the cob add half a pint of rich milk, stew in a covered tin pail until done, set in a kettle of boiling water, then add salt, pep- per, and two table-spoonfuls of butter. Just before serving, stir in two well-beaten eggs. It requires two hours to cook corn in this way. PLAIN STEWED CORN. Put one quart of corn cut and scraped from the cob into a skillet with a little boiling water, set it on the back of the range or stove, and cook slowly for half an hour. Stir fre- quently to prevent scorching. Season with one tea-spoonful of salt, one-half tea-spoonful of black pepper

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