Corn Baked with Zwieback
From Healthful cookery, 1904
Presented as published in 1904. 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 Healthful cookery (1904) by E. E. Kellogg, page 36. The excerpt below is the record exactly as published.
Corn Baked with Zwieback. — Rub a table- spoonful of Nut Butter smooth in a little cold water, adding more gradually, until it makes one quart in all. Heat this to boiling, and with it moisten eight or ten slices of Zwieback. Put one pint of freshly cooked or canned corn through a colander to remove the skins, add to it one-half teaspoonful of salt and one cup of water
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