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Baked Corn
From The New century cook book, 1899
Serves 6
Recipe by Mrs. W. F. Cochran.
Presented as published in 1899. 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 New century cook book (1899), page 40. The excerpt below is the record exactly as published.
o tablespoonful of butter, half a saltspoonful of white pepper, and a level teaspoonful of salt, and let them just begin to boil, then draw the saucepan to the side of fire where its con- tents will not boil, stir in the yolks of four raw eggs, and as soon as this sauce is stirred smooth pour over the cabbage. Mrs. Ballentine. Cauliflower with Cheese. Boil cauliflower and put in baking dish and stir in it the white sauce usually served with it (made of butter and flour, to which is added one-half pint of hot water, pepper and salt) and over this put a teacupful of grated cheese and bake till cheese is cooked and serve. Left-over cauliflower is good served this way. Escalloped Corn. Cover the bottom of a dish with canned corn, put a layer of bread crumbs, pepper, salt and butter to taste, then another 80 New Century Cook Book. layer of corn, covering with bread crumbs, season and butter. Add milk enough to make it moist and put in oven, bake. Mrs. J. A. White. Baked Corn. Grate eight large ears of corn, half pint of milk, two eggs, salt and pepper to taste
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