Corn Italienne

Ingredients

• 2 fine-cut white onions
• 1 ounce butter
• 1 fine-chopped green pepper without the seeds
• ½ cupful fine-chopped mushrooms
• ½ can of tomatoes
• ½ tablespoonful sugar
• ½ teaspoonful salt
• 1 can of sweet corn
• 2 well-beaten eggs

Method

1. 1

   Cook onions, butter, green pepper, and mushrooms for 5 minutes.

2. 2

   Add tomatoes, sugar, and salt, cooking for 15 minutes.

3. 3

   Mix sweet corn with beaten eggs and the cooled tomato mixture.

4. 4

   Butter a pudding dish, pour in the mixture, and bake until firm, about 10 to 15 minutes.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 333. The excerpt below is the record exactly as published.

^ can of tomatoes, 1 teaspoonful sugar, y, teaspoon- ful salt, and y4 teaspponf ul pepper, cook 10 minutes ; rub the toma- toes through a sieve, add them to the com ; mix all together ; put the preparation in a buttered dish and bake till firm, which will take from 10 to 15 minutea Serve in the same dish. Corn I'ltalionne. — Place a saucepan over the fire, with 2 fine- cut white onions, 1 ounce butter, 1 fine-chopped green pepper with- out the seeds, y^ cupful fine-chopped mushrooms, cook 5 minutes ; add y^ can of tomatoes, y, tablespoonful sugar, y^ teaspoonful salt, cook 15 minutes. Open 1 can of sweet corn and turn it into a dish, mix with 2 well-beaten eggs

Cook this with the app: pantry check, scaling, and the assistant.