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Baked Corn and Tomatoes
From The Institute cook book, 1913
Serves 6
Presented as published in 1913. 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 Institute cook book (1913) by Helen Cramp, page 162. The excerpt below is the record exactly as published.
BAKED CORN AND TOMATOES Fill a baking dish with alternate layers of canned corn, tomatoes' and toasted or fried bread crumbs, adding plenty of salt and pep- per, a suspicion of sugar and generous piece of butter. Have the top layer of crumbs. Bake for one hour. 432 Fl5gSr'of°Four'^ FIRELESS COOKERY BOILED GREEN CORN Remove the husks and threads; place corn in kettle; cover with boihng water and boil for three minutes. Place in cooker for one hour or more, depending upon the age of the corn. Drain and serve with salt and butter. LIMA BEANS— FRESH Wash the beans and cover with water." Add a small piece of salt pork or butter and boil for ten minutes; season and place in cooker for two hours or more. Season to taste with salt and pepper
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