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Corn and Tomatoes, Baked
From The Pattern cook-book, 1890
Serves 1
Good for using leftover corn.
Presented as published in 1890. 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 Pattern cook-book (1890) by Butterick Publishing Company, page 117. The excerpt below is the record exactly as published.
CORN AND TOMATOES, BAKED. Use equal quantities of cooked corn cut from the cob, and raw tomatoes peeled and sliced, adding to a pint of each One table-spoonful of salt. Three table-spoonfuls of butter. One-half pint of bread-crumbs. One-half tea-spoonful of pepper. One tea-spoonful of sugar
Cook this with the app: pantry check, scaling, and the assistant.