Corn Custard
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 37. The excerpt below is the record exactly as published.
Corn Custard. — Two cans of sweet corn rubbed through a colander, three well-beaten eggs, one cup of milk, salt to taste
Cook this with the app: pantry check, scaling, and the assistant.