Corn au Gratin
From Joe Tilden's recipes for epicures, 1907
Presented as published in 1907. 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 Joe Tilden's recipes for epicures (1907) by Joe Tilden, page 15. The excerpt below is the record exactly as published.
Corn au Gratin Score down twelve ears of boiled corn, and with the back of a knife press out the kernels. Put them into a baking dish with a large piece of butter, salt, pepper, a finely chopped green pepper and a tablespoonful of grated Parmesan or Gruyere cheese
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