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Baked Corn
From The standard book of recipes and housewife's guide, comprising as complete cook book, 1901
Serves 4
Presented as published in 1901. 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 standard book of recipes and housewife's guide, comprising as complete cook book (1901) by Johnson, Alice A.,, page 36. The excerpt below is the record exactly as published.
Baked Corn. — To two cups of chopped corn (either fresh or canned) add two beaten 398 eggs, one-half teaspoonful salt, speck of pepper, one tablespoonful melted butter, and two cupfuls scalded milk.
Cook this with the app: pantry check, scaling, and the assistant.