Corn au Gratin
From Kirmess cook book, 1907
Serves 4
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 Kirmess cook book (1907), page 112. The excerpt below is the record exactly as published.
CORN AU GRATIN. Miss J. Orenier, New York. A can of grated corn is the basis of the vegetable served "au gratin," or ordinary canned com may be chopped fine and used instead. Butter a baking-dish, put in a layer of corn, dot it with butter, salt and black pepper
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