Stewed New Corn
From Science of food & cookery, 1921
Presented as published in 1921. 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 Science of food & cookery (1921) by H. S. Anderson, page 95. The excerpt below is the record exactly as published.
STEWED NEW CORN Shave the corn kernels off the sides of the "cob with a sharp knife, cutting them through the -middle, so as to avoid having too much of the hulls in the product. Go over the cob again and scrape out the pulp with the back of a case knife. Add a little vegetable butter, salt, and a little water
Cook this with the app: pantry check, scaling, and the assistant.