Stewed Green Corn
From The encyclopaedia of practical cookery, 1892
Serves 4
Cream may be used instead of thickened milk.
Presented as published in 1892. 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 The encyclopaedia of practical cookery (1892) by Theodore Francis Garrett, William A. Rawson, page 142. The excerpt below is the record exactly as published.
Stewed Green Corn. — (1) Remove the husks and silk from one dozen ears of fresh green corn; cut downwards through the centre of each row of grains, and then scrape them out of their skin with the back of a knife ; when all are cut, put them into a saucepan, cover with boiling water, and boil for twenty minutes. Mix to a smooth paste 1 table-spoonful each of butter and flour, and when the corn has boiled add the butter and flour to it, together with J pint of milk
Cook this with the app: pantry check, scaling, and the assistant.