Corn Pudding

Ingredients

• 6 No. 2 cans corn
• 3 qts. milk
• 2 tbsp. salt
• 5 tbsp. sugar
• tsp. pepper

Method

1. 1

   Combine corn, milk, salt, sugar, and pepper.

2. 2

   Bake until set and golden.

Nutrition per serving

As published

This recipe was extracted from A laboratory manual of foods and cookery (1916) by Emma B. Matteson. The excerpt below is the record exactly as published.

6 No. 2 cans corn 3 qts. milk 2 tbsp. salt 5 tbsp. sugar Corn Pudding \ tsp. pepper 3 c. sugar i^ c. water \ tsp. pepper 1 2 eggs — beaten sepa- rately 3 qts. bread crumbs f c. butter Ingredients : Stuffed Peppers 25 large peppers 3 qts. chopped meat salt Ingredients : 8 qts. tomatoes i c. butter \ c. sugar ? Ingredients : 50 tomatoes 3 \ tbsp. salt i tsp. pepper i c. butter Stewed Tomatoes Baked Tomatoes 2 qts. bread crumbs juice i large onion pepper 4 tbsp. salt | tsp. cayenne 4 c. bread crumbs \ c. sugar \ c. parsley juice 2 onions 2 qts. bread crumbs 300 LABORATORY MANUAL OF FOODS AND COOKERY SOUPS Cream Soup — Celery Ingredients : 8 qts. celery, cubed 7 qts. scalded milk 6 qts. boiling water 2 c. butter 2 onions 2\ c. flour pepper, cayenne 5 tbsp. salt Cream Soup — Corn Ingredients : 8 cans corn 7 qts. scalded milk 3 qts. boiling water 2 c. butter 2 onions i| c. flour pepper, cayenne 5 tbsp. salt Cream Soup - - Tomato Ingredients : 6 qts. canned tomatoes 6 qts. scalded milk 6 bay leaves i^ c. butter 1 tsp. peppercorns i| c. flour 2 onions i tbsp. baking soda \ c. sugar salt pepper Cream Soup - - Potato Ingredients : 8 Ibs. potatoes 2 c. butter 4 onions i^ c. flour 2 qts. boiling water 6 tbsp. salt i c. chopped parsley i tbsp. celery salt 10 qts. scalded milk £ tsp. cayenne Brown Stock Soup Ingredients : 10 Ibs. beef and bone 8 qts. water i tsp. peppercorns 12 cloves 4 bay leaves parsley i c. each carrots, onion, celery, turnip RECIPES FOR FIFTY SERVINGS 301 Ingredients : 4 qts. stock 2 tbsp. allspice berries 4 bay leaves i large onion Mongole Soup 4 qts. tomatoes 24 cloves parsley i tsp. celery seed Ingredients : 6 qts. stock i c. peppers salt Creole cayenne 4 qts. tomatoes \ c. onion pepper Sauce with Mongole Soup Ingredients : f c. butter f c. flour i tbsp. Worcestershire sauce 2 tbsp. vinegar Ingredients : i^ c. butter c. horseradish Sauce with Creole Soup i c. macaroni rings if c. flour 2 tbsp. vinegar Ingredients : 2 shins beef 10 qts. cold water 6 qts. boiling water 2 c. carrots 2 c. cabbage 2 celery roots 4 bay leaves Vegetable Soup 2 c. potatoes — cooked separately 2 qts. tomatoes | tsp. pepper juice 2 onions 4 tbsp. chopped parsley 4 tbsp. salt 302 LABORATORY MANUAL OF FOODS AND COOKERY Ingredients : 6 qts. beef stock | Ib. noodles c. rice or barley Noodle Soup 6 qts. boiling water Macaroni Soup Rice Soup Ingredients : 6 qts. beef stock 4 tbsp. salt Ingredients : i knuckle of veal 6 qts. cold water i bunch of herbs 3 tbsp. parsley 4 qts. milk MEATS Mutton Stew Ingredients : 10 Ibs. shoulder of mutton 6 qts. boiling water 2 onions 3 c. turnips 3 c. carrots 2 qts. boiling water | c. butter Ingredients : 13 Ibs. chuck 8 qts. boiling water 6 c. turnips 6 c. carrots 2 qts. boiling water Beef Stew | tsp. cayenne 4 tbsp. parsley 4 tbsp. salt f Ib. macaroni 6 qts. boiling water i Ib. rice 2\ qts. boiling water 4 tbsp. salt juice 2 onions | tsp. pepper 4 c. flour 4 tsp. salt i tsp. pepper \ c. chopped parsley 3 Ibs. potatoes - cooked separately 2 tbsp. salt

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