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Corn Pudding
From Twentieth century home cook book, 1905
Serves 6
Time — about one hour and a half in a moderate oven.
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 92. The excerpt below is the record exactly as published.
CORN PUDDING. Select young corn ; draw a sharp knife through each row lengthwise and scrape out the pulp. To a pint of the pulp, add a quart of milk, three beaten eggs and a lump of butter. Put into a moderately hot oven and stir until it begins to thicken ; then add salt to season
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