Corn Pudding

Ingredients

• 1 dozen ears of corn
• 2 well-beaten eggs
• 1 pint of sweet milk
• 1 kitchen spoon of butter
• almost 1 tablespoon of granulated sugar
• pepper and salt

Method

1. 1

   Cut corn from cob, mix with eggs, milk, butter, sugar, salt, and pepper.

2. 2

   Bake in pudding dish until done.

As published

This recipe was extracted from Kentucky receipt book (1903) by Mary Harris Frazer, page 85. The excerpt below is the record exactly as published.

pepper and salt. Cook until a light brown. Baked Stuffed Cucumbers. Take 8 cucumbers about 8 inches long, cut them in half length- wise, scoop out the pulp and be careful not to break the peel; put pulp in chopping bowl, add several ripe tomatoes that have been peeled, bits of green pepper. After removing the seed some bread crumbs seasoned with butter, pepper and salt ; place in baking pan and pour in a little stock to prevent burning ; cook a light brown. 144 KENTUCKY BECEIPT BOOK. Corn Fritters. Take 6 good ears of com, cut half the grain, then scrape it; put in a pan and add to it 2 well-beaten eggs, nearly 1 pint of sifted flour, 1 tablespoon of granulated sugar, salt and pepper and enou^fh sweet milk to make a batter. Beat well, put a heaping kitchen spoon of this batter to form a fritter and allow as many as will fry at a time ; have the skillet and lard hot in which they are to be cooked. Serve as soon as done. Tomatoes. Wash the tomatoes, then cut in thick slices, dip in sifted meal, season with black pepper and salt; have hot lard in a skillet and fry a chestnut brown ; turn slices often. Beets and Cabbage. One quart of chopped boiled beets, 1 quart of raw chopped cab- bage, 1 cup* of sugar, 1 tablespoon of salt, 1 teaspoon of black pep- per, ^ teaspoon of cayenne pepper, 1 cup of grated horseradish. Cover well with cold vinegar, put in a jar and tie up securely. Serve with meats. Butt^ Beans. Shell beans and wash, put in kettle with cold water; cook slowly for 1 hour. Serve with a cream dressing, pepper and salt or serve with melted butter, very hot. Dry Butter Beans. Soak beans in cold water for 12 hours, then prepare same as fresh beans. Spring Carrots. Wash and scrape them, parboil for 10 minutes, then dry on a cloth. Return to saucepan with 1 cup of stock, 1 heaping table- spoon of sugar, 1 tablespoon of butter. Boil gently for 30 minutes, or until tender, then take off cover and boil till stock is reduced to glaze. Onions. Peel under warm water, cut a small slice from each end, put in cold water with a pinch of soda for 1 hour. Cook in boiling water ; change water and finish cooking in salted water until tender, then drain and serve with a cream or milk sauce. Baked Onions. Select large onions, parboil and have a pinch of soda in water ; when done wipe dry and wrap each one in a buttered paper. Lay in baking pan, cook in hot oven until they can be pierced with a straw. Serve with Spanish sauce. KENTUCKY RECEIPT BOOK. 145 To Cook Spinach. Pick leaves to pieces, wash carefully and put in cold water with a little salt. Cook 2 hours. Drain on a sieve. Serve with melted butter and 3 hard-boiled eggs cut in rings. Beets. In preparing beets leave the tops on ^ a finger long or else they bleed. Wash carefully and put on in cold water; cook until they are thoroughly done, then put in cold water and skin them. If beets are small serve them whole with melted butter, pepper and salt; if large slice and pour over them cold vinegar. Bice and Tomatoes. Cook tomatoes in skillet without sugar; have a dish of boiled rice. Put in separate dishes, but serve together on a plate. Stuffed Potatoes. Boast potatoes in jacket. When done cut oflE end and remove inside of potato. Mash and add a few slices of breakfast bacon that has been quickly broiled and chopped fine, also cream to moisten it, with butter and salt. Make into round balls and sprinkle grated cheese on top. Bake a chestnut brown. To Fry Apples. Wash apples and cut in thin round slices, put in hot skillet with slices of breakfast bacon or lard. While cooking sprinkle with light brown sugar and cook until done. Fry on each side. Lima Beans. Boil 1 pint of tender lima beans, season with butter, pepper and salt, then add % pint of fresh mushrooms ; put 1 tablespoon of but- ter in saucepan ; when melted add beans and mushrooms with % gill of cream; let it simmer 10 minutes. Serve hot. Dried Lima Beans. Soak in cold water 12 hours, then prepare same as fresh lima beans. To Oook Salsify. Take 3 bunches of salsify, peel and cut in pieces an inch long. Let soak in cold water 1% hours, then put in kettle with boiling water and a little salt. Cook until tender ; drain off water and add 1 teacup of sweet milk, 1 tablespoon of butter and 1 dessertspoon of flour, salt and pepper. Let boil until it thickens and serve at once. To Fry Apples. Wash apples and cut them in pieces, put in a hot skillet with 10 146 KENTUCKY RECEIPT BOOK. slices of breakfast bacon; after they cook a while qdd % pint of sugar; cook a delicate brown. Fried Cucumbers. Slice cucumbers lengthwise and put in salt water 2 hours, then wipe dry and sprinkle with cracker dust or flour, pepper and salt. Pry in hot fat a chestnut brown. Snap Beans With Cream Dressing. String beans and break in pieces, put in kettle with % gallon of cold water. Boil 1 hour, then drain oflf water. Cream Dressing. One teacup of cream, 1 tablespoon of butter, % teaspoon salt, black pepper. Put dressing in saucepan, stir well and when almost boiled, pour on beans and serve. Com Pagout. Cut ham or bacon in small squares, and fry brown ; add 6 ripe tomatoes, peeled and sliced, the grains cut from 6 ears of com ; season with red pepper and salt ; cover with boiling water. Cook slowly half an hour; serve hot with toast or slice of fried bread. Nice for luncheon. Com Pudding. Take 1 dozen ears of corn and cut from the cob, about half of the grain, then scrape it and put in baking dish, with 2 well-beaten eggs, 1 pint of sweet milk, 1 kitchen spoon of butter, almost 1 table- spoon of granulated suga

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