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Baked Canned Corn
From The Cook County cook book, 1912
Serves 1
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 270. The excerpt below is the record exactly as published.
BAKED CANNED CORN.— Take one tin of corn, and turn into a well-buttered baking-dish, add a small piece of butter, pep- per, salt, ^ cup of milk, and sprinkle over the top with cracker crumbs, and minced nut meat, and bake. — ^Mrs. E. Robinson, 5527 Prairie Ave., Chicago, 111. CORN CROQUETTES.— Take left-over corn, add a little milk, 1 beaten ^^^, seasoning to taste. Form^n croquette shapes, roll in ^^^ and cracker crumbs, and fry. — Mabel Sturtevant, 105 S. Dear- born St., Chicago, 111. CANNED CORN.— To 1 can of corn add y^ tablespoon of but- ter, 5^ cup milk, salt and pepper
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