Green Corn for Winter Use
Ingredients
Directions
Prepare the corn
Select young, tender corn and boil on the cob until about half done.
Cut the corn from the cob finely.
Add one pint of salt to one gallon of corn, mixing when the corn is cold.
Spread the corn out on a cloth to dry a little.
Pack and preserve
Pack the corn into a jar, putting a layer of salt first, then the corn, until the jar is almost filled.
Add a layer of salt on top, then fit a board on top, placing a weight on it.
Prepare to serve
To prepare for the table, boil the corn in a good deal of water; if it is too salty, pour off the water and add fresh boiling water.
Season with butter, pepper, and a little Bugavat.
Nutrition, whole recipe (rough)
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.
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.
Explore the science
What each ingredient does
- Corn (in the method)
- Forms the bulk of the dish and provides its sweet, tender body once cooked.
- Salt
- Draws out moisture and acts as the preservative that keeps the packed corn from spoiling.
The step that matters
Adding the salt to the corn. Salt must be mixed in evenly and the corn must be cold, so the salt is distributed without the corn cooking or clumping. Too little salt risks spoilage; too much requires soaking and rinsing before serving, as the later boiling step notes.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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