Corn Pie

Ingredients

• a tablespoonful of sifted flour
• a tablespoonful of butter
• about a gill of milk or single cream
• the yolks and whites of two eggs
• four or five ears of cold boiled corn

Method

1. 1

   Stir flour and butter over the fire till blended, moisten with milk or cream, season with salt and white pepper, stir in beaten eggs, and lastly add corn grains.

2. 2

   Bake for twenty minutes in a shallow piedish.

Nutrition per serving

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 29. The excerpt below is the record exactly as published.

corn previously husked, silked, and cooked for fifteen minutes in salted water ; cut the grains from the cob, stir the former in among the tomatoes, and serve hot. succotash. — Have ready half a breakfast- cupful of grated or canned corn and the same of cooked beans. (If French or string beans are chosen, cook in just enough salted water to cover them ; if Lima or butter beans are used, cook till perfectly tender; whilst if dried beans are preferred, they must be soaked for twenty-four hours and then cooked as usual.) Mix the corn and the beans, season to taste with salt and pepper, add just enough milk to moisten it all, stir in a teaspoonful of flour and a full tablespoonful of butter, let it just boil up well, then serve. If over-cooked the corn toughens. 'pie. — Stir together a tablespoonful each of sifted flour and butter over the fire till perfectly VEGETABLES. 57 blended (or take an equivalent amount of white roux) and moisten with about a gill of milk or single cream, season to taste with salt and Avhite pepper, then stir in the yolks and whites of two eggs beaten separately, and lastly the grains cut from four or five ears of cold boiled (or

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