Baked Corn in Pepper Cases

Ingredients

• sufficient boiled corn to measure one pint
• six or eight bull-nose peppers
• one tablespoonful of butter
• one tablespoonful of flour
• one cupful of thin cream
• one-half of a teaspoonful of salt

Method

1. 1

   Cut from the cob sufficient boiled corn to measure one pint.

2. 2

   Scald six or eight bull-nose peppers for five minutes, rub off the skin, cut off the stem end and scrape out all the seeds.

3. 3

   Make a good cream sauce with one tablespoonful of butter, one tablespoonful of flour, one cupful of thin cream and one-half of a teaspoonful of salt.

4. 4

   Fill the pepper shells with the mixed corn and sauce, place close together in a baking-dish and bake in a hot oven for half an hour.

As published

This recipe was extracted from Table Talk's illustrated cook book (1906) by Table Talk Publishing Co., page 21. The excerpt below is the record exactly as published.

BAKED CORN IN PEPPER CASES. Cut from the cob sufficient boiled corn to measure one pint. Scald six or eight bull-nose peppers for five minutes, rub off the skin, cut off the stem end and scrape out all the seeds. Make a good cream sauce with one table- spoonful of butter, one tablespoonful of flour, one cupful of thin cream and one-half of a teaspoonful of salt

Cook this with the app: pantry check, scaling, and the assistant.