Baked Green Corn

Ingredients

• two cups of cooked green corn
• 2 eggs slightly beaten
• one teaspoon of salt
• 1/4 teaspoon of pepper
• 1 teaspoon of sugar
• 2 tablespoons melted butter
• 2 cups of scalded milk

Method

1. 1

   Mix corn with eggs, salt, pepper, sugar, melted butter, and milk.

2. 2

   Turn into a buttered pudding dish and bake until firm in a moderate oven.

As published

This recipe was extracted from The Fredericksburg home kitchen cook book (1921), page 15. The excerpt below is the record exactly as published.

teaspoonful of salt; boil for twenty minutes, uncover- — 49 — ed; drain again. Rub together 1 tablespoonful of butter and 1 tablespoonful of flour, add y2 pint of milk; stir until it boils. Season with a teaspoonful of salt and pepper, add the cabbage, heat carefully, and serve. MISS ALMA SCHUCH. Baked Green Corn. To two cups of cooked green corn cut from cob and chopped fine, add 2 eggs slightly beaten, one teaspoon salt, Y$ teaspoon of pepper, 1 teaspoon of sugar, 2 table- spoons melted butter and 2 cups of scalded milk. Mix well and turn into buttered pudding dish. Bake until firm, in moderate oven. MRS. G. L. STEBBINS. Broiled Egg-Plant. Peel and cut into rather thin slices and lay in salt- ed ice-water for an hour; spread upon a soft towel and cover with another, patting and pressing the slices until they are entirely dry. Leave them for 10 minutes in a mixture of three tablespoonfuls of olive oil and the juice of half a lemon; sprinkle then with salt and pep- per, and broil quickly upon a wire broiler. Twelve mi- nutes should cook both sides. MRS. AD. CRENWELGE. Stuffed Peppers. 4 sweet green peppers; 1 cup cooked rice; 1 cup cold minced chicken; 2 tablespoons finely cut celery; onion juice; pepper and salt; 2 tablespoons melted butter

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