Corn Pudding

Ingredients

• Scrape the substance out of twelve ears of tender, green, uncooked corn
• yolks and whites, beaten separately, of four eggs
• a teaspoonful of sugar
• the same of flour
• mixed in a tablespoonful of butter
• a small quantity of salt
• and pepper
• one pint of milk

Method

1. 1

   Scrape the substance out of twelve ears of tender, green, uncooked corn; add yolks and whites, beaten separately, of four eggs, a teaspoonful of sugar, the same of flour mixed in a tablespoonful of butter, a small quantity of salt and pepper, and one pint of milk.

2. 2

   Bake about half or three-quarters of an hour.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 131. The excerpt below is the record exactly as published.

CORN PUDDING. This is a Virginia dish. Scrape the substance out of twelve ears of tender, green, uncooked corn (it is better scraped than grated, as you do not get those husky particles which you cannot avoid with a grater) ; add yolks and whites, beaten separately, of four eggs, a teaspoonful of sugar, the same of flour mixed in a tablespoonful of butter, a small quantity of salt and pepper, and one pint of milk

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