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Hulled corn soup
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| Artist: |
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| Categories: |
Cereals, Corn, Pork, Side-dishes, Soups & Stews, Vegetables |
| Yield: |
1 |
| Rating: |
0 |
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Ingredients:
| 4
| quart | Dried Indian corn kernels | | 3
| lbs | Salt pork | | 1
| lbs | Dry red kidney beans | | 1
| quart | Hardwood ashes |
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Procedures:
| 1 | Put enough water in an old kettle to cover the corn, bring to a boil; add corn and ashes. | | 2 | Cook about 20 minutes, stirring frequently. | | 3 | This loosens the hulls or shells on the corn. | | 4 | When the hulls slip off the kernels by working between the fingers, drain the water and rinse corn in cold water, working corn with the fingers to help remove hulls. | | 5 | Drain and parboil; drain, rinse and parboil again. | | 6 | Repeat several times until the parboiled water looks clean and clear, (a handmade basket is traditionally used for this purpose). | | 7 | when corn is good and clean, place it in a large kettle or canner with clean water. | | 8 | Parboil washed beans separately until water is colored; add both water and beans to the corn mixture. | | 9 | Cut salt pork into small pieces; add to the corn and beans. | | 10 | Be sure to use plenty of water because the corn will swell as it cooks. | | 11 | Cook 3 or 4 hours, or until corn is tender, stirring occasionally and adding water as needed. | | 12 | Makes 16 quarts of soup. |
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