Corn Pudding

Ingredients

• 4 or 5 ears of fresh green corn
• the yolks of 3 eggs
• 1 pint of milk
• 1 ounce melted butter
• 1 even teaspoonful salt
• 1 tablespoonful sugar
• the 3 whites beaten to a stiff froth
• 1/2 teaspoonful white pepper

Method

1. 1

   Cut corn from the cob to measure 1 heaping pint.

2. 2

   Mix with yolks, milk, melted butter, salt, sugar, beaten whites, and pepper.

3. 3

   Pour into a buttered pudding dish and bake in a medium-hot oven until firm.

4. 4

   Serve in the same dish.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 332. The excerpt below is the record exactly as published.

en teaspoonful white pepper, and last the whites beaten to a stiff froth. Place a frying pan with 1 tablespoonf ul lard or fat over the fire ; put the mixture with a teaspoon into the hot fat (the size of an oyster), and fry light brown on both sides. Serve for breakfast or lunch with broiled or fried meat Corn Pudding. — Cut the com from the cob of 4 or 5 ears of fresh green com« then measure it ; there should be 1 heaping pint VEGETABLES. 497 Put the com in a bowl, add the yolks of 3 eggs, 1 pint of milk, 1 ounce melted butter, 1 eyen teaspoonful salt, 1 tablespoonful sugar, the 3 whites beaten to a stiff froth, and Yi teaspoonf ul white pepper, mix all well together. Pour the preparation into a quart buttered pudding dish, and bake in medium-hot oven till firm to the touch; then remove, and serve in same dish it was baked. Serve with broiled chops or steaks, or with roasted lamb. If canned corn is taken, use 1 can of com, and prepare in the same way as above. Green Corn. — For a family of 6 procure about 9 ears of young green coi n, remove the leaves and silk, place the com in a saucepan, cover with boiling water ; add 1 tablespoonful sugar, and boil 15 minutes; then remove and serve with butter and salt Com is much sweeter if boiled with sugar in place of salt. Creamed Corn. — Cut the com from 6 ears of fresh young sweet corn, place it in a saucepan, cover with milk, add 1 table- spoonful sugar, boil slowly 10 minutes ; then add 1 even teaspoon- ful salt, Y4 teaspoonf ul white pepper; mix Yg tablespoonful corn- starch or flour with 1 tablespoonful butter, add it to the com, stir and cook for a few minutes ; taste ; if necessary, add more salt, then serve. Snccotasli of Corn and Lima Beans. — Place a saucepan with 1 pint of fresh shelled Lima beans over the fire, cover with boiling water, add small teaspoonful salt, and cook till tender, which will take about 30 minutes. Cut the com from 4 ears of fresh green com, place the com in a separate saucepan, cover with milk, add 1 tablespoonful sugar, cook 10 minutes ; mix Yt tablespoonful cornstarch or fiour with 1 tablespoonful butter, add it to the com, season with 1 even teaspoonful salt

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