Tomatoes and Sweet Corn
From Harper's cook book encyclopædia, 1902
Serves 6
Serve hot or cold with fowl or fresh meats.
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 494. The excerpt below is the record exactly as published.
Tomatoes and Sweet Corn. — Select six medium-sized, firm, ripe tomatoes, slice off the stem end, scoop out the meat, and chop it fine. Take two or three roasting-ears (sweet green corn), cut off the tops of grains with a sharp knife, reverse the knife and scrape out the milky substance, put corn and tomatoes in a vessel, and cook about five minutes; season with salt, pep- per, and sugar to taste ; then fill well the rinds of the tomatoes with it, put- ting on top of each a small piece of butter
Cook this with the app: pantry check, scaling, and the assistant.