Sweet Corn
From The school kitchen textbook, 1915
Corn is ripe when the silk turns brown.
Presented as published in 1915. 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
Nutrition per serving
0Calories
0 gProtein
0 gCarbs
0 gFat
Full nutrition (21 nutrients)
Calories0 kcal
Protein0 g
Carbohydrates0 g
Fiber0 g
Sugars0 g
Total Fat0 g
Cholesterol0 mg
Sodium0 mg
Potassium0 mg
Calcium0 mg
Iron0 mg
Magnesium0 mg
Phosphorus0 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin B60 mg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Water0 g
As published
This recipe was extracted from The school kitchen textbook (1915) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 146. The excerpt below is the record exactly as published.
Sweet Corn This is one of our most delicious and valuable summer vegetables. Corn is ripe when the silk turns brown but tastes differ as to how large it should be when picked. If too young it is mostly water, and if too old the hulls are tough and the juice is gluey rather than milky. Remove the husk and every bit of the silk. Cook in boiling water unsalted ; it is not the cob but simply the grains on the cob that are to be cooked. From five to eight minutes is sufficient to set the milk and longer cooking does not improve it. Pierce a kernel with a fork and if the juice does not flow it is done. Remove at EARLY VEGETABLES 285 once and cover with a napkin. If eaten from the cob, run the tine of a silver fork through the middle of each row with a sort of prying motion clear to the end of the row. This breaks each kernel and when spread with butter and salt the seasoning penetrates at once through the entire kernel and when eaten most of the hull is left on the cob. If preferred, shave and scrape off the pulp and season with salt, pepper, butter and reheat in a little milk or cream. Add a bit of sugar if the corn lacks sweetness.
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.