Stewed Corn and Tomatoes
From Every-day dishes and every-day work, 1897
Presented as published in 1897. 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 Every-day dishes and every-day work (1897) by E. E. Kellogg, page 55. The excerpt below is the record exactly as published.
Stewed Corn and Tomatoes.— Boil dried or fresh corn until perfectly tender, add to each cup of corn two cups of stewed, VEGETABLES. 91 strained tomatoes, either canned or freshly cooked. Salt to taste
Cook this with the app: pantry check, scaling, and the assistant.