Name: Corn on the Ear
Ingredients: salt; pepper

Corn on the Ear

Ingredients

salt
pepper

Directions

Strip off the outside husks, leaving enough of the husks to completely cover the ear ; tie a string around the end of each ear to hold the husk. Cook in boiling unsalted water for ten or fifteen minutes, according
162 ROCKY MOUNTAIN COOK BOOK.
to the age of the corn. Salt would harden the hull. Before boiling remove all the silk from the ear, then replace the husk.
SUCCOTASH.
Use equal parts of shelled beans and corn, cut from the ear, first cooking each separately; mix to- gether. Season with cream, butter, salt and pepper. In the winter time the dried lima beans and canned corn may be used. Soak the beans over night in cold water, cook in boiling water till tender, drain off the water, add the corn, reheat and season.

Nutrition, whole recipe (rough)

6Calories

0 gProtein

0 gFat

2 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Norton, Caroline Trask. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.