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Green Corn in Cream

Cut off stems, remove leaves and silk from six fine, sound, fresh ears of green corn, place in a saucepan with two quarts boiling water, one gill milk and a teaspoon salt, and boil twenty-five minutes. Lift up, then with back of a knife blade detach grains from cobs, place in a small saucepan with one and a half gills cream, half teaspoon salt, three saltspoons white pepper, half saltspoon grated nutmeg, and cook five minutes. Knead on a saucer one ounce butter with tablespoon flour and add to the corn. Mix until well thickened, let cook for three minutes more, pour in a vegetable dish and serve.