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Baked Corn
From What to eat, how to serve it, 1891
Presented as published in 1891. 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 What to eat, how to serve it (1891) by Christine Terhune Herrick, page 61. The excerpt below is the record exactly as published.
Baked Corn. Fried Sweet Potatoes. Plain Fruit Pudding, Corned-Beef Soup. — Heat to boiling with a 234 FAMILY DINNERS FOR WINTER sliced onion three cups of the liquor in which a piece of corned-beef was boiled ; just before it begins to bubble drop into it the freshly broken shell of an egg, boil up once, and strain. Put the cleared soup back on the fire, and when it boils again add to it two cups of milk in Avhich have been dissolved two tablespoonf uls of flour ; pour a little of this on a beaten egg, and return all to the fire for a minute before serving. Baked Corn. — Two cups canned corn chopped fine, one egg, half-cupful milk, one tablespoonful butter, pepper and salt to taste
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