Stuvet Corn
"Hylstrene tages af og Kornene rives af og koges møre; derefter stuves de i sød Mælk og en Jævning sættes paa af Mel og Smør; lidt Salt tilsidst."
English Translation
"The husks are removed and the kernels are cut off and boiled until tender; then they are stewed in sweet milk and a roux made of flour and butter is added; a little salt at the end."
Note on the Original Text
Historical recipes like this one were written in a concise, matter-of-fact style, assuming significant cooking knowledge on the part of the reader. Quantities were rarely specified, as cooks measured by eye and experience. Danish spellings like 'Kornene' (corn/kernels) and 'stuves' (to stew) reflect both older Danish orthography and colloquial usage. The recipe is brief, with simple sequencing and only crucial instructions included, as was typical in 19th century cookbooks.
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
This recipe, called 'Stuvet Corn', hails from an 1884 Danish-language cookbook published in Chicago for the Scandinavian immigrant community. At the time, corn was a staple foods in America, and newly settled Danes eagerly adapted their traditional cooking styles to make use of this abundant local crop. The dish is a classic example of culinary adaptation and comfort food, blending Old World techniques with New World ingredients. Cooking corn as a creamy stew bridges Danish culinary habits with Midwest foodways, and the dish was likely served alongside meats or as a filling side for hearty family meals.
In the late 19th century, home cooks used a sharp kitchen knife to remove the corn kernels from the cob, a sturdy pot or saucepan (often cast iron or enameled), and a wooden spoon for stirring. The roux was likely made in a smaller pan, then stirred in by hand. Milk could come from the family's own cow, and the stew would be cooked on a wood or coal stove, requiring attention to temperature and stirring to prevent scorching.
Prep Time
10 mins
Cook Time
20 mins
Servings
4
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
- 1 lb 2 oz fresh corn kernels (from about 4-5 ears of corn)
- 1 2/3 cups whole milk
- 2 tbsp unsalted butter
- 1/4 cup plain wheat flour
- Salt, to taste
Instructions
- Begin by removing the husks from fresh corn cobs.
- Using a sharp knife, cut the kernels from 4-5 ears of corn (about 1 lb 2 oz).
- Place kernels in a saucepan, cover with water, and simmer until just tender, about 10-15 minutes.
- Drain most of the water, then add about 1 2/3 cups whole milk to the corn, bringing it gently to a simmer.
- In a separate small pan, melt 2 tbsp unsalted butter and stir in 1/4 cup plain flour to form a smooth paste (roux).
- Slowly whisk the roux into the simmering corn and milk, stirring constantly until thickened into a creamy stew.
- Season to taste with a small pinch of salt.
- Serve warm as a comforting side dish.
Estimated Calories
180 per serving
Cooking Estimates
You will spend about 10 minutes prepping the corn and other ingredients. Cooking will take about 20 minutes. Each serving contains about 180 calories, and this recipe makes 4 servings.
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.
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