Corn Pudding

Ingredients

• 1 dozen ears
• the yolks of 4 eggs
• 2 ounces of butter
• a quart of sweet milk
• Season with salt and pepper
• a little sugar
• the whites of 4 eggs

Method

1. 1

   Grate the corn from 12 ears.

2. 2

   Season with salt and pepper and a little sugar, add the yolks of 4 eggs, 2 ounces of butter, and a quart of sweet milk.

3. 3

   Bake in a slow oven.

4. 4

   When done, beat the whites of 4 eggs stiff, cover the top of the pudding with the beaten whites, and put back in the oven long enough to brown.

As published

This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 80. The excerpt below is the record exactly as published.

Corn Pudding. Supper— Pouto Salad. Thin Bread and Butter. Berries. Cake. Tea. Corn Pudding. — Grate the corn from i dozen ears. Season with salt and pepper and a little sugar, add the yolks of 4 eggs, 2 ounces of butter and a quart of sweet milk, bake in a slow oven. When done beat the whites of 4 eggs

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