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To Cook Dried Corn
From Virginia Cookery-book, 1884
Serves 3
Soaking improves the texture.
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 Virginia Cookery-book (1884) by Mary Stuart Smith, page 63. The excerpt below is the record exactly as published.
one pint of com, one of milk, one egg, 3, lump of butter the size of a walnut, two teaspoonfuls of white sugar, one teaspoonful of salt, and a slight sprinkling of pepper
Cook this with the app: pantry check, scaling, and the assistant.