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Corn Pudding
From Jane Hamilton's recipes, 1909
Some cooks prefer not to boil the corn.
Presented as published in 1909. 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 Jane Hamilton's recipes (1909) by Charlotte Mason Poindexter, page 13. The excerpt below is the record exactly as published.
CORN PUDDING. f- • — --• - --•• ••--" Boil a dozen ears of corn until they are half done; then cut the corn from the cob, taking care not to let any of the husk be mixed with it. To this quantity of corn put a quart of rich cream, six or eight ounces of butter, and season with salt
Cook this with the app: pantry check, scaling, and the assistant.