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Corn Pudding

Name: Corn Pudding
Cuisine: American
Ingredients: Six ears of corn; 2 tblsps. flour; % tsp. Rumford baking powder; % tsp. salt; 1 tblsp. sugar; 3 eggs; large piece of butter; enough milk to make a thin batter

From The Memorial Hall cook book, 1919

Bake until the top is firm.

Presented as published in 1919. 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 The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 11. The excerpt below is the record exactly as published.

1 tsp. Eumford baking powder. Beat very hard, then stir in the beaten whites, and drop the batter, by large spoonfuls, into hot lard, frying light brown on both sides. — Mrs. Edgar M. Davenport. BUILD WITH LUMBER Chas. F. Felin & Co. INCORPORATED LUMBER MILLWORK STAIRWORK York Road and Butler Street PHILADELPHIA 29 For Dainty Delicious Desserts use KNOX GELATINE. Cole Slaw Sprinkle 1 qt. of cut cabbage with % tsp. salt and 1 tblsp. sugar. Mix one beaten egg, % cup vinegar, % oz. mustard and 1 tsp. corn- starch and cook until thick, then stir into cabbage well. — Mrs. Evan T. Kimbel. Corn Pudding Six ears of corn, grated, (or 1 can), 2 tblsps. flour, % tsp. Rum- ford baking powder, % tsp. salt, 1 tblsp. sugar, 3 eggs, (beat sepa- rately, and add whites last) , large piece of butter. Add enough milk to make a thin batter

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