Stewed Green Corn
From Manual for army cooks, 1896
Stock or the liquor from boiled fresh beef may be substituted for milk.
Presented as published in 1896. 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 Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 57. The excerpt below is the record exactly as published.
STEWED GREEN CORN. Cut the corn from the cob by passing a sharp knife lengthwise through the center of each row of grains ; then with the back and pointed end of the knife scrape the grains free from the hull. Put it into a pot, barely covering it with cold milk ; season with butter and salt
Cook this with the app: pantry check, scaling, and the assistant.