Milk Can Supper

Secret recipes and family favorites for your period kitchen
Post Reply
User avatar
Neighmond
Moderator
Moderator
Posts: 1070
Joined: Mon Aug 17, 2015 5:15 pm
Location: Rural Emmet County Iowa
Contact:

Milk Can Supper

Post by Neighmond »

Milk can supper: (Charles James)

For a 40 Qt (10 gallon) milk can:

10 lbs of red potatoes, cut and quartered.
30 ears of sweet corn, cleaned.
5 lbs big carrots, cut into 5-6 inch pieces.
2 heads cabbage, cored and quartered
2 red onions, cut and quartered.
2 green peppers, cut and quartered with the seeds cleaned out.
2 lbs bacon.
1 head garlic, peeled and the cloves separated.
30 polish sausages, regular or spiced.
4-6 cans of beer.
1 1/2 Gallons water.


Line the bottom of the milk can with a single layer of corn shucks to prevent burning. Save one piece of potato, lay the rest in, then put the ears of corn in on end, or else break them in half and load like the potatoes. Next add the carrots, followed by the cabbage and onions, garlic, and peppers. the bacon goes in layers over the cabbage, then the polish sausages. Put your leftover piece of potato on top of the sausages. Pour in the beer and water, and lay the lid on lightly.

Put the milk pail over a charcoal or hardwood fire, and cook until the potato on top is done. Take off the lid and allow the steam to dissipate. Pour off fluid, drain the rest into a clean wash tub or wheelbarrow and serve.

If you don't have a lid for the can, heavy aluminum foil can be used. Old oven racks over blocks are a good way to put it over coals. Breaking the corn ears in half will make it easier to get them out of the can, and for some folks to eat.

Recipe can be halved or quartered. Cook time 1 1/2-2 hours. Feeds 30 people.

Post Reply