Stewed Corn Pulp
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 56. The excerpt below is the record exactly as published.
Stewed Corn 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 VEGETABLES. 93 cream is preferable) to boiling, add the corn, cook twenty or thirty minutes ; season with salt and a teaspoonful of sugar if desired. Stewed Green Corn.— Cut the corn from the cob, and with the back of the knife scrape out all the pulp, being careful to leave the hulls on the cob. Put into a stewpan with half as much water as corn, cover closely, and stew gently until thor- oughly cooked, stirring frequently to prevent the corn from sticking to the pan ; add cream or milk to make the requisite amount of juice, and season with salt if desired
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Cook this with the app: pantry check, scaling, and the assistant.