Stewed Green Corn
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 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. A teaspoonful of white sugar may be added
Cook this with the app: pantry check, scaling, and the assistant.