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Corn Pie
From The new practical housekeeping, 1890
Serves 4
Nice way to warm over corn left from dinner.
Presented as published in 1890. 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 The new practical housekeeping (1890) by Estelle Woods Wilcox, page 526. The excerpt below is the record exactly as published.
tablespoon butter, cover and cook twenty-five minutes, stirring occasionally, but adding no water. The steam will cook it, if kept covered. Add salt, pepper and a cup of cream when done. For Com Omelet^ take one dozen ears of corn, three eggs, salt to taste ; boil the corn, cut it from the cob, mix with the eggs, and make VEGETABLES. ^ 607 in small omelets and fry. For Com Pie, cut corn from two ears of boiled corn ; mix gill of milk, gradually, with tablespoon flour Beat yolk and white of one egg separately, and add with tablespoon butter and teaspoon sugar
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Cook this with the app: pantry check, scaling, and the assistant.