Corn Pudding

Ingredients

• One can of corn
• eight ears of fresh corn
• the yolks of three eggs
• one generous tablespoonful of butter
• one tablespoonful of flour
• one teaspoonful of sugar
• one teaspoonful of salt
• a saltspoonful of pepper
• the well-beaten whites of three eggs
• from half to a pint of milk

Method

1. 1

   Scrape corn and add yolks of eggs, butter, flour, sugar, salt, and pepper.

2. 2

   Mix in beaten egg whites.

3. 3

   Fill a pudding dish and cover with milk.

4. 4

   Bake in an oven for one hour.

Nutrition per serving

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 58. The excerpt below is the record exactly as published.

COEN PUDDING. One can of corn or eight ears of fresh corn. With a sharp knife slit each row of corn in the center and scrap with the back of your knife. Add the yolks of three eggs beaten, one generous tablespoonful of butter, one tablespoonful of flour, one teaspoonful of sugar, one tea- spoonful of salt, a saltspoonful of pepper, and last of all the well-beaten whites of three eggs. Fill a pudding dish with this and cover it with milk, which will take from half to a pint. Bake in an oven one hour. SCALLOPED CORN. Cut the top of the grain and scrape with a knife. Butter well some scalloped shells and make alternate layers of corn, tomatoes, cracker crumbs, salt, pepper and butter, with crumbs on top. Pour a little cream over each and bake. STEWED CORN. Take a dozen tender ears of corn, cut off only the top of the grain and scrape well the rest. Place in a stew- pan and cover with one quart of water and one cup of sweet milk. Stew thirty minutes, and then add a piece of butter, size of a walnut, one dessertspoonful of flour. Salt, pepper and sugar to taste. FRICASSEE OF CORN AND OKRA. Pour into a pan of hot lard one pint of tender sliced okra. When it has fried a few moments add to it a pint and a half of cut green corn. When thoroughly cooked pour off some of the grease and dredge with a little flour and one-quarter pint of milk. Just before serving add salt and pepper. OKRA. Take one pint of young, tender okra. Put the pods whole in a granite saucepan of boiling salted water. Boil until tender. Drain and while hot pour melted butter, pepper and salt over it, and vinegar if liked. 124 The Complete Cook Book. FRIED EGG PLANT. Parboil egg plants in boiling salted water with one tablespoonful of vinegar or lemon. Cook until tender. Peel, mash and drain. To every pint of egg plant add one cup of cracker dust, two beaten eggs, butter, pep- per and salt to taste. Moisten with milk, form into small cakes and fry brown in hot fat. FRIED EGG PLANT, (No. 2.) Cut egg plant in slices one-third inch thick, paring each piece. Lay it in salt and water over night. The next morning take from the water, drain an-1 wipe. Then butter the slices of egg plant, dip in beaten egg and cracker dust and fry light brown in hot butter. Season with salt and pepper. STEWED PEAS. Peas are fresh when the pods are green, crisp and plump. Wash the pods before shelling, aapeas washed lose iiieir sweetness. Pick them well. Into a granite saucepan put one pint of water for each quart of peas. Boil the pods ten minutes, skim them out, add the peas and one tablespoonful of sugar. Cover and simmer about thirty minutes, or until tender. Season with salt and pepper just before taking from the fire. Add cream and a piece of butter the size of a walnut, rolled in flour. Pour them into a covered dish and serve hot. Never allow peas to cook dry, STEWED SQUASH. Peel a young, tender squash. Cut it in small pieces and take out the seeds and boil in boiling salted water until tender. Drain it and mash with a wooden spoon. Return it to the saucepan with two tablespoonfuls of butter, half a cup of cream, a palatable seasoning of salt and pepper. Cook this and stir constantly until the squash is dry. Serve hot. For a souffle add the whites of four eggs beaten very stiff. Stir together lightly and bake twenty minutes. The Complete Cook Book. 125 CORNED BEEF AND CABBAGE. Select a nice thick piece of corned beef from the round, weighing five or six pounds. Wash it in cold water and put it in a large pot over the fire with cold water enough to cover it three or four inches. When it reaches boiling point set the pot where it will simmer three hours. When the scum rises skim it off. Then put in the pot a firm head of white cabbage, red pod pepper and salt to taste, with small piece of side meat. Boil until the cabbage is tender, and if necessary add more water. STRING BEANS. Wash young, tender beans in cold water; break off the top and bottom carefully and string or pare both sides. Throw them into boiling water with a piece of butter. When partly done add one teaspoonful of salt

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