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Baked Corn
From Temperance cook book, 1887
Serves 6
Presented as published in 1887. 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 Temperance cook book (1887) by Mary G. Smith, page 56. The excerpt below is the record exactly as published.
BAKED CORN. To one quart of corn use one teacupful of cream, a lump of butter^the size of an egg, and some salt
Cook this with the app: pantry check, scaling, and the assistant.