Sweet Corn
From The universal cookery book, 1887
Another way is to cut the corn from the cob and stew it in a teacupful of water for each quart of corn, adding butter, pepper, and salt.
Presented as published in 1887. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
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Ingredients
Method
As published
This recipe was extracted from The universal cookery book (1887) by Gertrude Strohm, page 38. The excerpt below is the record exactly as published.
Sweet Corn. 1 Husk and clear it of the silk, put it in boiling water enough to cover, and boil for twenty minutes or half an hour. Send to table on the cob. — Arthur's Home Magazine. ANOTHER WAY. Cut the corn from the cob, and put it in a stew-pan with a teacupful of water to each quart of corn ; cover it closely, and let it stew gently. Add butter, pepper, and salt. — Arthur's Home Magazine. Still another excellent way is to prepare and sea- son corn as above, but stew it in sweet milk instead of water. Have sufficient milk to cover it well. Corn Oysters. “Take young green corn
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