Stewed Corn Pulp
From Healthful cookery, 1904
Presented as published in 1904. 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 Healthful cookery (1904) by E. E. Kellogg, page 52. The excerpt below is the record exactly as published.
Stewed Com Pulp. — Take six ears of green corn, or enough to make a pint of raw pulp ; with a sharp knife cut a thin shaving from each row of kernels, or score each kernel, and with the back of the knife scrape out the pulp, taking care to leave the hulls on the cob. Heat a cup and a half of rich milk (part cream if preferable) to boiling, add the corn, cook twenty or thirty minutes; season with salt and a teaspoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.