Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
Preserving Corn with Salt
From Cooking for profit, 1886
Serves 8
This method was commonly used before canning became popular.
A modern interpretation · AI-generated from the original record
Ingredients
- Cut green corn off the cob
- salt enough
Method
Pack the corn in jars in layers with salt enough between each layer to form a brine that will cover the corn.
Place a plate or board on top of the corn, cover the jar and keep in a cool place.
When to be used, soak the required quantity in fresh water for 24 hours, changing the water once or twice, then boil and season with milk and butter, or make into corn pudding, or fritters.
As published
This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 7. The excerpt below is the record exactly as published.
Preserving Corn with Salt. Cut green corn oflTthe cob and pack it in jars in layers with salt enough
Cook this with the app: pantry check, scaling, and the assistant.