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Corn Pudding
From Twentieth century home cook book, 1905
Serves 6
Delicious for tea.
Presented as published in 1905. 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 Twentieth century home cook book (1905) by Francis Carruthers, page 18. The excerpt below is the record exactly as published.
Corn Pudding. — Take canned corn (in the season, green corn scraped from the cob) and add to one can of corn a quart of cold milk, three eggs well beaten, two tablespoonfuls of sugar and one teaspoonful of salt
Cook this with the app: pantry check, scaling, and the assistant.