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To Cook Canned Corn
From The home cook book, 1905
Serves 4
If more water is needed, add it during cooking.
Presented as published in 1905. 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 The home cook book (1905) by Christine Frederick, page 102. The excerpt below is the record exactly as published.
TO COOK CANNED CORN Select the best canned corn. Turn it out the moment the can is opened, and put the corn in a saucepan. For a one-pound can of corn, add about one even teaspoon of salt and one even teaspoon of sugar. Mix this through the corn, and taste for seasoning. It should be salted to slightly taste of the salt, and just enough sugar to give a sweet corn flavor. Add three iron spoons of cold water. If, after cooking for a short time, a little more water is needed, add it. Put into the corn a large tablespoon of butter
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