Stewed Green Corn
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 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 stew-pan 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, or Cocoanut Cream, to make the requisite amount of juice, and season with salt if desired. A tea- spoonful of white sugar
Cook this with the app: pantry check, scaling, and the assistant.