Corn Pudding

Ingredients

• One pint corn
• two eggs
• one-half pint sweet milk
• one tablespoon sugar
• one tablespoon flour
• one-half teaspoon vanilla
• butter the size of an egg
• salt and pepper to taste

Method

1. 1

   Cut corn finely, mix with other ingredients, and bake for twenty minutes.

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 58. The excerpt below is the record exactly as published.

COEN PUDDING. One dozen large ears of corn, four eggs, one teaspoon- ful pepper, one pint sweet milk, two tablespoons butter, one tablespoon sugar. Grate the corn from the cob; beat whites and yolks of eggs separately; add the yolks to the corn. Then the melted butter, then the milk, sugar and salt. Lastly the beaten whites, stirring constantly. Bake very slowly for an hour and a half, covering the dish until the last twenty minutes, w^hen cover should be removed and the pudding browned nicely. Serve with roast meat of any kind. — Mrs. J. E. Patton. OEANGE PUDDING. This pudding is served cold without sauce and the following ingredients are sufficient for six persons : Three oranges, one-half lemon (juice) one pint milk, one tablespoonful corn starch, one cup of sugar, two eggs, one-fourth teaspoonful salt. Peel the oranges, removing all the tough and white skin, and cut them half the size of a nutmeg, taking out the tough portion in the center. Place the oranges in a pudding dish, squeeze the lemon juice over them, add half a cupful of sugar. Stir up and let stand while the rest of pudding is prepared. Beat the yolks of the eggs, stir in two teaspoonfuls milk, add the same quantity of milk to the corn starch, and beat these two mix- tures together. Heat the rest of the milk in a milk boiler, and when boiling add the eggs, corn starch, etc. Cook five minutes, add the salt and the rest of the sugar, remove from the fire, and lay the mixture, a spoonful at a time on top of the oranges in the dish. Beat the whites of the eggs stiff, add to them a tablespoonful of sugar, spread the icing on top on the pudding, and brown it delicately in the oven. This pudding should not be made over night as the oranges would in that time give off too much of their juice. — Mrs. J. E. Patton. CHOCOLATE BEEAD PUDDING. One cupful bread crumbs, two cupfuls scalded milk, one ounce chocolate (1-8 Ir-ge cake) one fourth cupful boiling water, one-third cupful sugar, one egg, one-fourth teaspoonful salt, one-half teaspoonful vanilla. Add the bread crumbs to the scalded milk and allow them to soak until soft. Cut the chocolate in pieces, add the boiling water to it, and cook gently until a smooth paste is formed. Add this to the bread mixture. Beat the eggs, add the sugar and salt ; add the first mixture to the egg mixture, then add the vanilla, and turn into a buttered pudding dish. Bake as a plain pudding, and serve with whipped cream, lemon sauce, or hard sauce. — Mrs. E. A. Knight. 56 USE DAN VALLEY SUPERLATIVE FLOUR KNOX GELATINE makes a transparent, tender, quivering jelly PLUM PUDDIXG. One-half pound raisins, one-half pound currants, one half pound suet (beef) one-half cup sugar, pinch of salt, one f ourtli pound mixed peel, one wine-glass brandy, three eggs, two teaspoonfuls mixed spices. Flour enough to make stiff. Tie in a cloth, put into boiling water, and boil for three hours. — Miss Maggie Albright. COEX PL^DDIXG, One pint corn, two eggs, one-half pint sweet milk, one tablespoon sugar, one tablespoon flour, one-half teaspoon vanilla, butter the size of an egg, salt and pepper to taste

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