To Boil Green Indian Corn
From Modern cookery, in all its branches, 1884
Serves 4
Can be served with various seasonings.
Presented as published in 1884. 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 Modern cookery, in all its branches (1884) by Eliza Acton, page 299. The excerpt below is the record exactly as published.
TO BOIL GREEN INDIAN CORN. When still quite green and tender, the ears of maize or Indian corn are very good boiled and served as a vegetable ; and as they will not ripen well in this country unless the summer be unusually warm and favourable, it is an advantageous mode of turning them to account. Strip away the sheath which encloses them, and take off the long silken fibres from the tops ; put the corn into boiling water salted as for asparagus, and boil it for about half an hour. Drain it well, dish it on a toast, and send it to table with melted butter
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.