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Corn Pudding

Name: Corn Pudding
Yield: 4 servings
Cuisine: American
Ingredients: four good-sized ears of green corn; four eggs; four tablespoonfuls of sugar; one pint of good rich sweet milk; a little nutmeg

From The national course in home economics, 1917

Serves 4

Presented as published in 1917. 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 national course in home economics (1917) by Ruth Allen Beezley, page 195. The excerpt below is the record exactly as published.

CORN PUDDING. From four good-sized ears of green corn split down the middle of grain with a knife, shave off the outside and scrape out all juice on the cob. Beat up four eggs, four tablespoonfuls of sugar with butter the size of an 272 PUDDINGS AND PUDDING SAUCES. Ggg; then add one pint of good rich sweet milk and the corn last. Put in a pan with a little nutmeg

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