Recipe Manuscript

Canned Green-Corn

Name: Canned Green-Corn
Prep time: PTPT22M
Cook time: PTPT8M
Yield: 10
Cuisine: European
Ingredients: 2 kg fresh sweet corn (on the cob); Coarse sea salt (approx. 200 g, depending on jar size); 150-200 ml melted pork fat (or substitute with melted unsalted butter, ghee, or solid vegetable fat for vegetarians); Heavy parchment paper (to substitute for 'tykt, hvidt Papir'); Cleaned pig bladder (optional, or use cling film/paper for sealing)

"Canned Green Corn"

1884

From the treasured pages of Skandinavisk-amerikansk kogebog

Unknown Author

Age of Gastronomy (1800 - 1900)European American Intermediate Other

Original Recipe • 1884

Original Manuscript(circa Age of Gastronomy, 1800 - 1900)

As inscribed by the original author's hand, transcribed with care by Lost Kitchen Scrolls

Canned Green-Corn

"Hylstrene tages af og Kolben koges indtil der ikke længere flyder Mælk ud, naar man prikker i Kornene. Da skjæres Kornene af og pakkes i Stenkrukker i følgende Orden: I Bunden et Lag Salt, en halv Tomme dybt, derpaa et Lag Corn, to Tommer dybt, og saaledes vexelvis, indtil Krukken er næsten fyldt. Det øverste Lag Salt bør være en Tomme dybt, og over det hele hældes smeltet, — ikke hedt — Fedt. Ovenpaa dette presses et Lag tykt, hvidt Papir, som er klippet til at passe i Krukken, og Krukken ombindes, enten med Papir, eller bedre, med en Svineblære. Det gjemmes paa et koldt Sted. Det lægges iblød Natten før det skal bruges. Om det øverste Lag skulde være muggent, hvilket vel kan hænde, er dog derfor ikke alt Cornet angrebet, og man behøver blot at tage dette af."

English Translation

"The husks are removed and the cob is boiled until no more milk flows out when the kernels are pricked. Then the kernels are cut off and packed into stone jars in the following order: On the bottom a layer of salt, half an inch deep, then a layer of corn, two inches deep, and so on alternately, until the jar is nearly full. The top layer of salt should be one inch deep, and over the whole is poured melted — not hot — fat. On top of this, a layer of thick white paper, cut to fit the jar, is pressed down, and the jar is tied up, either with paper or better, with a pig’s bladder. It is kept in a cold place. It is soaked overnight before use. If the top layer should be moldy, which may well happen, not all the corn is therefore spoiled, and one only needs to remove this layer."

Note on the Original Text

The recipe is written in period Danish with a practical, no-nonsense tone, assuming the reader's experience with basic preservation methods. Some spelling conventions, like 'Corn' for 'korn', reflect the Danish of the time and the influence of English usage. Instructions are sequential and direct, focusing on process rather than specified measurements, as precise quantification was rare in home cookery at the time. The advice to remove only the top, moldy salt layer shows pragmatic food safety knowledge born of necessity.

Modern Kitchen Interpretation

Recipe's Origin

Skandinavisk-amerikansk kogebog - Click to view recipe in book

Title

Skandinavisk-amerikansk kogebog (1884)

You can also click the book image above to peruse the original tome

Writer

Unknown

Era

1884

Publisher

"Den Norskdanske boghandels" forlag

Background

A delightful journey through Danish culinary traditions as they flourished in Chicago at the end of the 19th century, this book offers a tasteful collection of recipes and practical cookery wisdom for both the adventurous and the nostalgic gourmand.

Kindly made available by

Internet Archive

Historical Background of the Recipe

Learn about old traditions

This recipe hails from an 1884 Danish-language cookbook, a treasured piece of immigrant culinary knowledge published in Chicago for the Norwegian-Danish community. At a time when canning technology was accessible only to few, and refrigeration was rare, preserving summer's fresh produce was vital for sustaining families through winter. The use of salt and animal fat was a clever way to keep corn edible for many months, showing both resourcefulness and a deep respect for seasonal abundance. The method reflects immigrant ingenuity and the transfer of Old World techniques to New World ingredients, merging traditional methods with what was locally available. It’s a snapshot into the daily practicalities and tastes of the Scandinavian diaspora in late 19th-century America.

Culinary Tools when the Recipe was Crafted

Tools and techniques from kitchens of old

Historically, the corn would be boiled in a large cast iron or enamel pot. The cutting was done with a sturdy kitchen knife, and the kernels were packed into heavy stoneware jars or crocks, which retained the cool temperature. Melted lard or fat would be poured from a metal ladle. The covering 'tykt, hvidt Papir' (thick, white paper) was either waxed or specially made for preserving, and pig bladders, when available, made excellent airtight seals. Twine or string secured the coverings. All this was stashed away in a root cellar or another reliably cool spot.

Modern Kitchen Adaptation

Ingredients and techniques for today's cooks

ounces, cups, Fahrenheit

Prep Time

22 mins

Cook Time

8 mins

Servings

We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!

Ingredients

4.5 lbs fresh sweet corn (on the cob)
Coarse sea salt (approx. 7 oz, depending on jar size)
2/3–3/4 cup melted pork fat (or substitute with melted unsalted butter, ghee, or solid vegetable fat for vegetarians)
Heavy parchment paper (to substitute for 'tykt, hvidt Papir')
Cleaned pig bladder (optional, or use cling film/paper for sealing)

Instructions

First, remove the husks from several fresh ears of sweet corn (about 4.5 lbs of cobs).
Boil the cobs in water until you no longer see milky liquid oozing from the kernels when pricked (about 6-8 minutes).
Cut the kernels from the cobs.
In a large ceramic or glass jar (about 2 quarts), layer coarse salt and corn: start with a 1/3 inch layer of salt, then a 2 inch layer of corn, and repeat these alternating layers until the jar is almost full.
The last (top) layer should be salt, about 1 inch thick.
Pour melted (but not hot) pork fat or neutral-tasting animal fat (about 2/3–3/4 cup) over everything to seal it.
Cut a piece of heavy, white parchment paper to fit the jar opening and press it over the top.
Tie the jar shut, preferably with a piece of cleaned pig bladder or, alternatively, paper or cling film.
Store in a cool place.
Before use, soak the corn overnight in fresh water to remove excess salt.
If you see mold on the top layer, simply remove it; the rest should be unaffected.

Estimated Calories

130 per serving

Cooking Estimates

You will spend about 10 minutes getting the corn cobs ready and removing the husks, then 8 minutes cooking them. Cutting the kernels off and layering everything in the jar takes about 10 more minutes. This makes a total of about 30 minutes hands-on time. Each serving has about 130 calories, based on dividing the finished corn among 10 people.

As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.

We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.