Corn Pudding

Ingredients

• twelve ears of tender green corn
• four eggs
• a teaspoonful of sugar
• the same of flour
• in a tablespoonful of butter
• one pint of milk

Method

1. 1

   Scrape corn, mix with beaten eggs, sugar, flour, butter, salt, pepper, and milk.

2. 2

   Bake for about half an hour.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 344. The excerpt below is the record exactly as published.

ne table- spoonful of butter, nearly a teaspoon- ful of soda, a light quart of flour. Boil, tied in a bag. Cabinet Pudding (Mrs. Pope). — Butter a mould ; line the bottom with raisins and with citron cut into fancy shapes ; cover this with pieces of cake, then more raisins and citron, alternating with the cake, until the mould is full to within an inch and a half of the top. Mix in a bowl three table-spoonfuls of sugar and the yolks of three eggs until they are a cream ; then mix in slowly a pint of milk just brought to the boiling-point. Pour this over the cake, etc., in the mould. Put this into a pan of cold water, so that the water may cover one-third of the mould . Set it over the fire until the water boils; then put the whole into the oven to bake an hour. Serve with wine sauce. Another way: — Line a plain tin mould with butter, then cut up 6 ozs. of candied fruits ; use a part, or pre- served cherries, or citron mixed, to ornament the inside of the mould ; then cut into slips x/z lb. of stale sponge cake, and place it in layers with the remaining candied fruits, intermixing i oz. of ratifias ; make a custard with one-half pint of milk, and one - quarter pint of cream, a wineglassful of brandy, 2 ozs. of loaf- sugar ; warm the milk and sugar, and when hot, but not boiling, beat in the yolks of seven eggs; fill up the mould with this, cover and tie 305 ETC. Citron Pudding Cherry Pudding PUDDINGS, close, steam or boil for an hour and a half. Cherry Pudding, Baked. — Wash and stone the cherries, put a layer of them at the bottom of a well-buttered pie-dish, and strew over this a little sifted sugar and a small quantity of finely chopped lemon-rind ; lay over these some thin bread - and - butter, and repeat the layers until the dish is full, finishing with cherries strewn over with sugar; pour a large cupful of water over the whole, and bake in a good oven. This pudding may be made with dried or preserved cher- ries, when, instead of water, a little custard may be used to moisten the bread. The kernels of the cherries, too, may be blanched and sliced, and used instead of lemon-rind. Time to bake, three-quarters of an hour. Cherry Pudding, Boiled. — Make some good suet crust, line a plain, round buttered basin with it, leaving a little over the rim ; fill it with cher- ries, washed and picked, add a little sugar and some finely chopped lemon- rind, wet the edges of the paste, lay a cover over the pudding, and press the edges closely round. Tie a floured cloth over the pudding, and plunge it into a saucepan of boiling water, which must be kept boiling, or the pudding will become heavy. Before turning it out dip the basin into cold water for a moment. Serve with sifted sugar. A small pudding will require about two hours to boil. If the cherries are not fully ripe, a longer time must be allowed. Chestnut Pudding. — Boil the large Italian or Spanish chestnuts until tender, remove the shells and skins, and rub them through a sieve or put them through a vegetable - press. They may be piled in a light, powdery heap in a glass dish, and have a wineglassful of sherry or Marsala poured over them. Cover them with whipped cream slightly sweetened. This is a delicious dessert, and may easily be made in the United States. Our native chestnut may even be used for it, but its small size renders the shelling and peeling a tedious task. Chestnut Pudding, Italian. — Boil i lb. of the large Italian chestnuts, peel them, and put them through a vegetable-press. Moisten them with two table-spoonfuls of sherry, heap them in a shallow dish, and surround or cover them with whipped cream. Garnish with a circle of whole chest- nuts, boiled and peeled. Chocolate Pudding. — Three-quar- ters of a cupful of chocolate grated to one quart of new milk. Let it boil ; then set to cool. Beat until very light and thick the yolks of four eggs, re- serving the same number of whites, with which to make a meringue. Sweeten with lb. of white sugar, and flavor delicately with vanilla. The chocolate being cool, gradually stir in the sweetened eggs, put it into a baking-dish, and let it bake slowly. To make the meringue, beat up the whites until they will stand alone; add by degrees four table-spoonfuls of sifted pulverized sugar, and flavor with a little vanilla or lemon-juice. When the chocolate portion is again cool, heap up the meringue upon it, and brown slightly by holding over it the red-hot lid of an oven, or some- thing of the sort. Citron Pudding. — Beat until very thick and light the yolks of sixteen fresh eggs ; stir in gradually, beating all the time, % lb. of sugar; then mix in % lb. of melted butter from which all the salt has been previously washed. Now line two deep pie- plates with puff paste. Cut into thin slices some preserved citron, and lay closely over the pastry, leaving a margin, of course, around the edges. Fill with the batter and bake in an oven whose heat is regular, but not too great. When drawn from the oven, sift over them finely pulverized white sugar. They are good whether eaten hot or cold, and are considered Cocoanut Pudding PUDDINGS, ETC. Custard Pudding the most dainty and delicate of all puddings. Cocoanut Pudding. — Beat two eggs very light, stir in a small cupful of fresh milk, add % lb. of grated cocoa- nut, three table - spoonfuls each of grated bread and powdered sugar, two table-spoonfuls of melted butter, one cupful of raisins, and the grated peel of one lemon. Beat all until well mixed. Pour the mixture into a buttered pudding-dish, bake slowly for an hour, then scatter powdered sugar over it, and serve with or with- our fruit. Corn Pudding. — This is a Vir- ginia dish. Scrape the substance out of twelve ears of tender green corn (it is better scraped than grated, as you do not get those husky par- ticles which you cannot avoid with a grater) ; add yolks and whites, beaten separately, of four eggs, a teaspoonful of sugar, the same of flour mixed in a table-spoonfid of butter, a small quantity of salt and pepper, and one pint of milk

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