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Hulled Corn

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 3 ingredients
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Hulled Corn

Hulled Corn

Ingredients

Directions

  1. Select plump white corn and shell it.

  2. Boil the corn in weak lye until the hull breaks.

  3. Clean off the lye and transfer the corn to a dishpan.

  4. Rub the corn with your hands and wash it in several waters (six times is sufficient).

  5. Clean your kettle and return the corn to the stove.

  6. Add plenty of water and boil until very tender, which may take almost the entire day.

  7. As the water boils away, add more hot water as needed.

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.

Photo for illustrative purposes only · Contact us to use it

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